HOUSEWIVES' COLUMN.

Auckland Star, Volume LXV, Issue 70, 23 March 1934, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

SHARP RISE IN EGGS.

FRUIT AND VEGETABLES CHEAP.

Since last Friday the retail price of eggs has advanced threepence per dozen. This is due to the increased consumption during the Lenten fast, also to the fact that supplies of duck eggs are now very short. During the week there were two advances in the auction prices for eggs.

Fruit is plentiful and cheap, as far as most varieties are concerned. As the peach season is now nearly over, prices have finned a little, and rijie'bananas are dearer. Grapes are still a cheap line, with the exception of Gros Coltnan hothousegrown. Te Kauwhata outdoor grapes are so plentiful that the price ranges from sixpence to eightpence per lb. Fine white Muscat grapes can be got at 1/2 and 1/4 per lb. Pears and apples are in heavy supply, hut demand is only fair. Passion fruit sell from 4d to 8d per dozen. Tomatoes are meeting with better inquiry this week. New season's figs are offered at sixpence per dozen. Sydney pines can be got for 9d each. Mushrooms sell from 1/ to 1/6 per lb, according to quality and condition. Quotations are:— Eggs. Fresh hen eggs, 1/8 to 1/9 per dozen; first grade duck eggs, 1/8 to 1/9 per dozen. Bacon and Hams. Bacon, in cuts, 8d to lid per lb; rashers, 1/1; whole liains, 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, lid per lb; undercut, 1/1; beef steak, 6d; stewing steak, od; sirloin, 7d; prime ribs, 4d; prime ribs (boned and rolled), id; wing ribs (three chine bones), Od; topside (41b and over), 4d; thick flank, 4d; bolars, 4d; double top rib, 4d; chuck rib, 3d; rolled back rib, sd; coined round, Od; corned brisket (boned), 4d; brisket a "d flat rib, 3d; thin flank, 2d; gravy beef or shin meat, 4d; minccd beef, 4d; tripe, sd; dripping, 4d; suet, 4d; sausages, sausage meat, 4d; whole 6hins or legs, IMsd; half shins or legs (thick end), 2d; half shins or legs (knuckle end), lVad; ox kidneys, lOd; ox tongues, 7d; ox tails, sd; whole loins, 6d; whole rumps, 8/id. Mutton—Sides, Cd; whole legs, 7%d; cut legs, 8d; leg (shank end, 01b or under), B%d; hindquarter, GMsd; forequarter, sd; shoulder, Od; shank end of forequarter, 5M:d; necks, 5%d; loin, 7d; middle loin chops, 9d; leg and rib chops, 8d; neck chops (best end), 7d; stewing chops, Od; daps, 2d; cutlets (trimmed), lOd lb; kidneys, 2d each; tongues, 2d each; sheeps head (dressed), 5d each; sheep's fry, 6d 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, Od; forequarters, 3d; rolled veal, sd.

Pork—Leg, 9d per lb; loin, 9d; forelom with blade, 7d; pork chops, lOd; corned band, 7d; corned belly, 9d; pork sausages, 7d. Fruit. Peaches, 2/ per dozen; local dessert apples, 3d to 4d lb; cookers, 2d lb; Bon Chretien pears, 2d to 3d per lb; Louis Bon, 3d per lb; quinces, 4d per lb; Californian navel oranges, 2/ to 3/ per dozen; Jamaican oranges, 2/ dozen; lemons, 1/ per dozen; bananas, 3d to 4cl per lb; local hothouse grapes, 1/2 to 2/4 per lb; white Muscats, 1/2 to 1/4 per lb; Te Kauwhata grapes, Od to 8d per lb; tomatoes, 3d per lb; water melons, 2d per lb; rock melons, 1/ each. Vegetables. Potatoes, 2d per lb; cabbage, 4d to 6d each; cucumbers, 4d each; lettuce, 2d to 3d each; carrots, parsnips, beet, spinach, leeks, radish, spring onions, turnips, l,Vi to 2d per bunch; rhubarb, 4d per bundle; green peas, 4d per lb; beans, 3d per lb; pumpkins, IVid per lb; kumaras, 1/sd per lb.