HOUSEWIVES' COLUMN.

Auckland Star, Volume LXV, Issue 22, 26 January 1934, Page 10

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

TOMATOES AT LOW RATES. HOTHOUSE GRAPES CHEAP. Shops are now well supplied with local new season's fruit. The first of the Bon Chretien pears have arrived, but arc not yet fully ripe. Weil-coloured Red Astrakhan apples are now offered at 4d per lb, and supplies of Gravensteins are coming in freely. Peaches arc more plentiful this week, the first of the Paragons having reached the market. Nectarines are also being sent in, but not in heavy quantities. White grapes arc offered at lOd to 1/ per lb, but hothouse grown range up to 1/S per lb. Tomatoes are in heavy supply, and low prices rure. Fair quantities of plums are offering, prices tanging from 4d to 6d per lb. Strawberries coining to hand are on the small side, as the season is now about over lor that fruit. Very heavy crops of raspberries in the South have resulted in tins of pulp being sent up to Auckland for jam making. Cucumbers arc in heavy supply, and new season's locally-grown kumaras are now being sent in. Locally-grown onions are now in good supply, as also arc potatoes. Quotations are:— Eggs. Fresh hen eggs 1/5 per dozen; duck eggs, 1/4 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, 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 buck rib, Cd; corned round, 6d; corned brisket (boned), 4d; brisket and fiat rib, 3d; tliin 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, 114(1; half shins or legs (thick end), 2d; half shins or legs (knuckle end), lVid; ox kidneys, 10d; ox tongues, 7d; ox tails, sd; whole loins, sV£d; whole rumps, Bd. Mutton. —Sides, sd; whole leg, QVsd; cut lege, 7d; leg shank end (01b or under), 7^d; hindquarter, OVid; forcquarter, 4V4d; shoulder, sVid; shank end of forequarter, od; necks, £>d; loin, Cd; leg and loin chops, 7d; neck chops, fld; flaps, 2d; cutlets (trimmed), 9d; kidneys, 2d each; tongues, 2d each; sheep's bead (dressed), Cd 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, Cd; forequarters, 3d; rolled veal, sd. Pork.—Lep. 0d per lb; loin. 9d; foreloin with blade, 7d; pork chops, lOd; corned hand, 7d; corned belly, 9d; pork sausages, 7d. Fruit. Peaches, cooking, 8 for 1/; others, 1/ per dozen: Captain Cook strawberries, 1/4 to 1/0 per chip; Marguerites, 9d to 1/; dessert apples, 4d per lb: local cookers, 2d per lb; Californian oranges, 3/ per dozen; lemons, Od to 1/ per dozen; bananas, 3d to 4d per lb; local hothouse grapes, 1/2 to 1/S per lb: white grapes, lOd to 1/; pines, Gil to 1/ each; hothouse tomatoes, 8d per lb; outdoor tomatoes, 3d to Cd per lb; plums, 4d per lb; raspberries, 1/ per lb: apricots, G<l to 8d per lb; water melon, 3d per lb: black currants, 1/ per lb; nectarines, Cd to 8d per lb. Vegetables. Potatoes, 2d per ]b; cabbagc, 3d to 5d each; marrows, 4d and Cd each; cucumbers, 2d to 4d each; lettuce, 2d to 3d each; carrots, parsnips, beet, spinach, leeks, radish, spring onions, turnips, ted to 2d per bunch; rhubarb, 2d to 4d per bundle; apple cucumbers, 2d each; green peas, 2d per lb: beans, 2d to 4d per lb; pumpkins, new season, 2d per lb; mushrooms, 1/6 to 2/ per lb.