HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIV, Issue 290, 8 December 1933, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. BUTTER MARKET EASIER. LOCAL SOFT FRUIT PLENTIFUL. With summer weather fairly set in, local soft fruits are rapidly ripening, and larger .supplies are reaching the shops. Cherry and other early plums are now offering at from 4d to 6d per lb. Gooseberries are lower in price owing to heavy (supplies to hand. Greytown cherries continue to reach this market in fair quantities and good condition. Blackberries and loganberries are in bigger supply, and the strawberries now being offered are well ripened fruit of good flavour. Apples now rule from 5d to 6d per lb. Pines and oranges arrived this week. Prices for eggs remain steady at the advance noted last week. Demand for eggs is increasing, and supplies coming in alp not heavy. Butter eased in jn-ice this week in sympathy with the low rates ruling in London. Quotations are:— Eggs. Freeh hen eggs, 1/ per dozen; duckeggs, lid per dozen. Bacon and Hams. Bacon, in cuts, 8d to lid per lb; rashers, 1/1; whole hams, 1/ per lb; rashers, 1/3 per lb. Butter and Cheese. First grade factory butter, 1/ per lb, cash across tlie counter. Id extra when booked; second grade, lOd per lb; farmers' butter, 9d per lb. Cheese, mild, full cream, 9d to 1/ per lb; medium, matured, 1/2 to 1/3 per lb. Meat. (Cash at shop.) Beef.—Rump steak, lOd per lb; undercut, 1/; beef steak, sd; sirloin, 6d; prime ribs, 4d; prime ribs (boned and rolled), 6d; wing ribs (three chine bones), sd; topside (41b and over),. 4d; thick flank, 4d; bolars, 4d; double top rib, 4d; chuck rib, 3d; rolled back rib, sd; corned round, Bd; corned brisket (boned), 4d; brisket and flat rib, 3d; thin flank, Id; gravy beef or shin meat, 4d; minced beef,' 4d; tripe, sd; dripping, 4d; suet, 4d; sausages, sd; sausage meat, 4d; whole shins or legs, l%d; half shins or legs (thick end), 2d; half shins or legs (knuckle end), lVfed; ox kidneys, lOd; ox tongues, 7d; ox tails, od; whole loins, 5%d; whole rumps, Bd.

Mutton. —Sides. sd; whole leg, 6%d; cut legs, 7d; leg shank end (61b or under), 7%d; hindquarter, 5%d; forequarter, 4%d; shoulder, 5%d; shank end of forequarter, sd; necks, sd; loin, 6d; leg and loin chops, 7d; neck chojis, sd; flaps, 2d; cutlets (trimmed), 9d; kidneys, 2d each; tongues, 2d each; sheep's head (dressed), 6d each; sheep's fry, 5d each; sheep's brains, 2d each.

Spring Lamb.—Forequarters, 9d; hind, 1/; legs, 1/1; loins, 1/; sides, lid; chops, 1/2 per lb. Vaal.—Fillets, 7d per lb; loins, 5d per lb; shoulder, 4d; cutlets and veal steak, 8d; chops, Gd; forequartere, 3d; rolled veal, sd.

Pork.—Leg. 9d per lb; loin, 9d; foreloin with blade, 7d; pork chops, lOd; corned hand, 7d; corned belly, 9d; pork sausages, 7d. Fruit. Captain Cook strawberries, 1/ to 1/4 chip; Marguerites, lOd to 1/3; Delicious apples, 4d to 5d lb; Stunners, 5d to 6d; Canadian Jonathan, 7 for 1/; Winter Nelis pears, 6d per lb; Island oranges, 2/ to 3/ dozen-; Jaffa oranges; 3/; South Australian Navels, 3/; New Zealand grape fruit, 1/9 to 2/ dozen; lemons, 6d to 1/ per dozen; bananas, 4d to 5d per lb; Californian grapes, 1/ per lb; local hothouse, 2/6 per lb; Svdney pines, 8d to 1/ each; hothouse tomatoes, lOd to 1J per lb; outdoor, 8d per lb; cherries, 1/4 to 1/6 per lb; cherry plums, 4d per lb; loquats, 6d per lb; gooseberries, 4d to 5d per lb; loganberries, lid to 1/ per chip; apricots, 8d per lb; blackberries, lOd per chip; red currants, 1/ per chip; mangoes, 6d each; plume, 6d per lb.

Vegetables. New potatoes, l%d per lb; kumaras, Tauranga, 2VAb for 6d; swedes, Id per lb; onions, Californian, 3d per lb; cabbage, 3d to 5d each; cauliflower, 4d to 6d; marrows, new season's, Od; green peas, 3d per lb; cucumbers, 6d each; asparagus, 6d -per bundle; lettuce, 2d to 3d each; carrots, parsnips, beet, spinach, leeks, radish, spring onions, turnips, l%d to 2d per bunch; rhubarb, 2d to 4d per bundle; apple cucumbers, 2d each; French beans, 4d per lb.