HOUSEWIVES' COLUMN.

Auckland Star, Volume LXV, Issue 10, 12 January 1934, Page 9

HOUSEWIVES' COLUMN.

MANDARINS ARRIVE. NO MORE KUMARAS. EGG PRICES HIGHER. Seasonable fruit is in demand, and retail prices remain about level with last week's. Japanese mandarins have appeared in the shops, selling at from 1/6 to 2/ per dozen, according to quality. Large quantities of raspberries, which have only just come on the market, have been sold during the week at 1/ per Tb. Until the new season's kumaras are ready, no more will be available, as the Island supply has ceased. New potatoes have also been in short supply at the markets, and the retail price is now l%d per lb. Other vegetables are selling at last week's prices. The price of eggs has rise.n rapidly during the week, fresh hen eggs now costing 1/3 per dozen. Quotations are: — Eggs. Fresh hen eggs, 1/3 per dozen; duck eggs, 1/2 per dozen. Bacon and Hams. Bacon, in cuts, 8d to lid per lb; rashers, 1/1; whole hams, lid per lb; rashers, 1/3 per lb. Butter and Cheese. First grade factory butter, 1/ per lb, cash across the counter, Id extra when booked; second grade, 10d 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, 10d perlb; undercut, 1/; beef steak, sd; sirloin, 6d; prime ribs, 4d; prime ribs (boned and rolled), Cd; 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, 6d; corned brisket (boned), 4d; brisket and flat rib, 3d; thin flank, Id; gravy beef or shin meat, 4d; minced beef, 4d; tripe, od; dripping, 4d; suet, 4d; sausages, sd; sausage meat, 4d; whole shins or legs, half shins or legs (thick end), 2d; half shins or legs (knuckle end), l%d; ox kidneys, 10d; ox tongues, 7d; ox tails, sd; whole loins, 5%d; whole rumps, Bd.

Mutton.—Sides, sd; whole leg, 6%d; cut legs, 7d; leg ehank end (61b or under), 7V&d; hiudquarter, 5%d; forequarter, 4%d; shoulder, 5%d; shank end of forequarter, sd; necks, sd; ioin, 6d; leg and loin chops, 7d; neck chops, 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. Veal.—Fillets, 7d per lb; loins, 5d per lb; shoulder, 4d; cutlets and veal steak, 8d; chops, 6d; forequarters, 3d; rolled veal, sd. Pork.—Leg, fid per lb; loin, 9d; foreloin with blade, 7d; pork chops, 10d; corned hand, 7d; corned belly, 9d; pork sausages, 7d. Fruit. Peaches, cooking, 8 for 1/; dessert, 1/6 to 3/ per dozen; Captain Cook strawberries, 1/ to 1/4 per chip; Marguerites, 9d to 1/; Stunner apples, 6d per lb; local cookers, 3d and 4d per lb; Californian oranges, 2/6 to 3/ per dozen; lemons, 6d to 1/ per dozen; bananas, 5d to 6d per lb; local hothouse grapes, 1/6 to 2/6 per lb; pines, Queensland, 1/ to 2/ each; hothouse tomatoes, 10d to 1/ per lb; outdoor tomatoes, 6d to 8d per lb; cherries, 1/6 to 2/6 per lb; plums, 4d per lb; Japanese mandarins, 1/6 and 2/ per dozen; raspberries, 1/ per lb; loganberries, 1/3 and 1/6 per chip;, apricots, 6d to 8d per lb; water melon, 3d per lb.

Vegetables. New potatoes, l%d per lb; onions, local, 2d ner lb; cabbage, 3d to 5d each; cauliflower, 4d to 6d each; marrows, new season's, 4cl and 6d; cucumbers, 4d to 6d each; lettuce, 2d to 3d each; carrots, parsnips, beet, spinach, leeks, radish, spring onions, turnips , %d to 2d per bunch; rhubarb, 2d to 4d per bundle; anple cucumbers, 2d each; green peas, 2d per lb; beans, 2d to 4d per lb; pumpkins, new season, 2d per lb; mushrooms, 2/ to 3/ per lb.