HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVI, Issue 57, 8 March 1935, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS

MEAT DEARER. MUTTON AND VEAL. Coming into force to-day, the retail price list issued by the Auckland Master Butchers' Association will result in a general rise in the prices of mutton and veal, the prices of pork and beef remaining unchanged. Mutton chops, kidneys, tongues and dressed sheep's heads are raised by Id per lb, and most other mutton by V2II a lb, some cuts, however, remaining at the previous prices. Loins and forequarters of veal will still be sold at the old rates, but the price of veal cutlets and steak is raised by 2d a lb and the price of other cuts of veal by Id a lb.

There is an increase also in the price of eggs, hen eggs being now marked at 1/8 a dozen and duck eggs at 1/7 a dozen. Prices of vegetables remain practically as they were last week, though pumpkin is Id a lb cheaper in most shops. Lemons are fairly dear, costing from 1/6 up to 2/ a dozen. There is at present a plentiful supply of bananas, the best of which are obtainable at 4d a lb, or inferior quality at 3d a lb. Quotations are: — Eggs. Fh-st grade hen eggs, 1/8 per dozen; cluck, 1/7 per dozen. Bacon and Hams. Bacon, in cuts, lOV&d to 1/2 per lb; rashers, 1/5; whole hams, 1/2 V& per lb; ham rashers, 1/5 per lb. Butter and Cheese. First grade factory butter, 1/2 per lb; second grade, 1/ per lb; farmers' butter, 9d per lb. Cheese: Mild, full cream, 8d to 1/ per lb; medium, matured, 1/ to 1/3 per lb. Vegetables. Local new potatoes, 2d lb; kumaras, 2d lb; onions, 2d lb; cabbage, 8d to 1/3 each; lettuce, 3d to 4d; carrots, 2d per bundle; parsnips, beet, spinach, leeks, radish, l'/&d per bundle; green peas, 6d per lb; runner beans, 6d per lb; broad beans, 2d to 3d per lb; marrows, (id to 1/ each; cucumbers, 2d to 4d each; pijmpkin, 2d per lb; mushrooms, 1/ to 1/6 per lb; celery, 4d to 9d a head. Fruit. Dessert apples, 3d to 4d per lb; cookers, 2d to 3d per lb; pears, 3d to 4d; Jamaican oranges and Sunkist oranges, 3/per dozen; lemons, 1/G to 2/ per dozen; bananas, 3d to 4<l per lb; hothouse tomatoes, 6d per lb; outdoor, sd; pines, 1/ to 2/ each; Californian grape fruit, 6d each; hothouse grapes, 1/ to 1/8 per lb; Te Kauwhata, 8d to 10d a lb; peaches, 1/6 to 2/ per dozen; plums, 3d to od per lb; mangoes, Od each. Meat. (Cash at shops.) Beef.—Rump steak, 1/ per lb; undercut, 1/2; beef steak, Od; stewing steak, sd; sirloin, B%d; prime rib.s. 6d; prime ribs (bonned and rolled), 8d; wing ribs 3 chine bones), 7Vkl; topside (41b and over), sd; thick flank, sd; bolars, sd: double top rib, 4V&d; chuck rib, 4d: rolled back rib, Od; corned round, 7d; corned brisket (boned), 5'M; brisket and flat rib, 3%d; thin, flank, 2d; gravy beef or ehin meat, 4d; minced beef, 4d; tripe, 6d; dripping, sil; suet, 4d; .sausages, sd; enusage meat, 4d; whole shins or legs, l%d; half shins 01".legs (thick end), 2d; half shins or legs (knuckle end), l%dj ox kidneys, 1/; ox tongues, 7d; ox tails, 6d; whole loins, 7d; whole rumps, Bd.

Mutton. —Sides. 7%d per lb; whole legs. B%d; cut legs, Od; Ice shank end (61b or under). O'/fcd; hindqnarter, 8d: forequarter, Od; shoulder, 7d; shank end or forequartor, 6Msd; necks (best end), 7d; necks (scrag end), Od; loin, B%d; middle loin chops, lid; leg end rib chops, 9d; neck chops (best end), 8d; stewing chops, Od; /laps, 3d; cutlets (trimmed), 1/1; sheep's fry. o<1; kidneys, 3d each; tongues, 3d; sheep's head (dreysed), Od; sheep's brains. 2d.

Yenl.—-Fillets, 8d per lb; loins, Od; shoulder. 4d; cutlets and veal steak, IOd: chops, 7d; forequaileis, 3d; rolled veal Od.

Pork.—Leg, IOd; loin, IOd; forcloin with blade, 8d; pork chops, lid; coined hand, 8d; coined belly, IOd; pork sausages, 7<l.