HOUSEWIVES' COLUMN.

Auckland Star, Volume LXV, Issue 224, 21 September 1934, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES. AUSTRALIAN FRUIT CHEAPER. HAM AXD BACOX UP. Small lots of green peas nnd broad beans, the first o£ the season, have been sold at the markets this week, but at such a price as to put them well out of reach of the ordinary housewife, and only retailers who cater for curstcmers with long pockets undertook to bid for them. From the Islands a consignment of cucumbers readied the market this week, and thesa are now retailing at from 3d to Sd each, according to their size. The bananas which also came from the Islands this week -were landed very green, and will not be ripe and- fit for the market for a few days yet. In the meantime eupplies are running low, resulting in an increase in price of Id per lb. Australian fruit is rather cheaper than it was last week, oranges now selling retail at from 2/ to 3/ per dozen, and Queensland pineapples at from Oil to 1/6 each, according to size. Afl supplies diminish, pumpkins are getting dearer, the retail price having increased to 3d per ,1b since last week. Kiimaroe are also in short supply, and the retail price has consequently risen by lil per lb. Increases in the prices of bacon and hams are announced, attributed by the retailers to a considerable increase in the demand during the past few weeks. Bacon in cuts is now ae liigh as 1/1 per lb, while rashers are Id per lb dearer, retailing now at 1/3 per lb. A corresponding rise in the price of hams makes whole hams 1/1 l' er lb, and ham rashers 1/4 per lb. Although the retail price of meat remains the same as last week, an increase is expected next week, owing to the high prices ruling at the Westfield sales. All grades of butter are cheaper by Id per lb than they were last week, first grade now selling at 1/ per lb, second grade at 10d per lb, and farmers' butter at Od per 11), but cheese remains at last week's price. More plentiful supplies of eggs are now available, and the retail price has dropped by Id per dozen, hen eggs now selling at lid per dozen, and duck eggs Id less. Eggs. First grade hen eggs, lid per dozen; 'duck, .10d .per dozen. Bacon and Hams. Bacon, in cuts, 9d to 1/1 per lb; rashers, 1/3; whole hams, 1/1 per lb; ham rashers, 1/4 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. Fruit. Dessert apples, 3d to 4tl per lb; cookers, 2d per lb; Winter Cole and Winter Nelis pears, 3d to 4d per lb; Island oranges, 2/ to 3/ dozen: South Australian, 2/ to 3/ dozen; mandarins, 8> for 1/; lemons, 1/ dozen; bananas, 3d to 4d per lb; hothouse tomatoes, 2/ per lb; Island, 10d to 1/ per lb; pines, Queensland, 9d to 1/G each; Califo'rnian plums, 1/ per lb; passion fruit, 2/ per dozen; tree tomatoes, 4d to 6d per lb; Californian grapefruit, 5d each; others, 2d to 3d each; Californian white grapes, 1/2 per lb, red 1/4; Island cucttoibere, 3d to 8d each. Vegetables. Old potatoes, 141b for ]/; local new potatoes, round, 2d to 4d per lb; onions, 2d per lb; cabbage, 3d to 6d each; lettuc?, 2d to 3d eacfej cauliflower, 5d to 8d; carrots, parsnips, beet, spinach, leeks, radisn, l%d to 2d per bundle; pumpkins, 3d per lb; kumarae, 3d per lb; celary, Cdto 8d per head; cooking celery, 2d per head; asparagus, 10d to 1/4 per bundle, according to size; artichokes, lV&d per lb. Meat. (Cash at shops.) Beef.—Rump steak, lid per lb; undercut, 1/1; beef steak, 6d; stewing steak, od; sirloin, 8d; prime ribs, sV£d; prime ribs (boned and rolled), 7%d; wing ribs (three chine bones), 7d; topside (41b and over), sd; thick flank, 4%d; bolars, 4V£sd; double top rib, 4%d; chuck rib, 3d; rolled back rib, (id; corned round, Cd; corned brisket (boned), 4%d; brisket and dat rib, 3d; thin flank, 2d; gravy beef or shin meat, 4d; minced beef, 4d; tripe, 6d; dripping, 4d; suet, 4d; sausages, sd; sausage meat, 4d: whole shins or legs, l%d; halfshins or legs (thick end), 2d; lialf-shins or legs (knuckle end), l'z&d; ox kidneys, 10d; ox tongues, 7d; ox tails, Gd; whole loms, 7d; whole rumps, Bd. Mutton. —Sides, 7d per lb; whole" legs, 8d; cut legs, B%d; leg, shank end (61b or under), 9d; hmdquarter, 7d; forequarter, Od; shoulder, 7d; shank end of forequarter, Gd-; necks, Gd; loin, 8d; middle loin chops, 10d; leg and rib chops, Sd; neck chops (best end), 7d; stewing chops, Gd; flaps, 3d; cutlets (trimmed), 1/; sheep's fry, Gd; kidneys, 2d each; tongues, 2d each; sheep's head (dressed), 5d each; sheep's brains, 2d each. Veal.—Fillets, 7d; loine, sd; shoulder, 4d; cutlets and veal steak, 8d; chops, 6d; forequarters, 3d; rolled veal, sd'. Pork.—Leg, 10d; loin, 10d; foreloin with blade, 8d; pork chops, lid; coined hand, 8d; corned belly, 10d; pork sausages, 7d.