HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVI, Issue 103, 3 May 1935, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. VEGETABLES CHEAPER. RISE IN HEN EGGS. With a few exceptions vegetables are much cheaper this week than they were last, the recent wet weather having brought on big supplies. Large cabbages, which were 1/ each last week, can now be bought for Bd, and smaller oues for 4d, while cauliflower, marked at from Gd to lOd each according to size, are also much cheaper than they were last week. There has been a slight increase, however, in the price of onions, the best lines of which are now marked at 3d a lb. Beans, which were 2d a lb last week, are also dearer, good quality costing 5d a lb. While duck eggs remain at the same price as they were last week, 1/10 a dozen, hen eggs are dearer by 2d a dozen, being now marked at 2/3. Quotations are:—

Eggs. First grade hen eggs, 2/3 per dozen; duck, 1/10 per dozen. &acon and Hams. Bacon, in cuts, 9d to 1/1 per lb; rashers, 1/4; whole hams, 1/2% per lb; ham rashers, 1/5 per lb. Butter and Cheese. First grade factory butter, 1/ per lb; second grade, lOd per lb; farmers' butter, Dd per lb. Cheese: Mild, full cream, 8d to 1/ per lb; medium, matured, 1/ to 1/3 per lb. Vegetables. Potatoes, 2d lb; kumaras, 2d lb; onions, 2d and 3d per lb; cabbage, 4d to 8d each; cauliflower, Gd to lOd each; lettuce, 2d to 3d; carrots, parsnips, beet, spinach, leeks, radish, l'/6d per bundle; green peas, 8d per lb; runner beans, 5d per lb; marrows, 4d to 8d each; cucumbers, 5d to 6d each; pumpkin, l%d to 2d per lb; mushrooms, Sd to 1/2 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, 1/0 to 2/ per dozen; bananas, 4d per lb; tomatoes, 6d to lOd per lb; pines, 1/ to 1/6 each ; Jamaican and Californian grape fruit, Gd each; hothouse grapes, 1/G to 3/ per lb; mandarins, 1/ to 1/6 per dozen. Meat. (Cash at 6hops.)

Beef.—Rump steak, 1/ per lb; undercut, 1/2; beef steak, 6d; stewing steak, sd; sirloin, B%d; prime ribs, 6d: prime ribs (boned and rolled), 8d; wing ribs 3 chine bones), TVfed; topside (41b and over), sd; thick flank, sd; bolars, sd: double top rib, chuck rib. 4d: rolled back I rib, 6d; corned round, 7d; corned brisket (boned), 5%d; brisket and flat rib, 3%d; thin, flank, 2d; gravy beef or shin meat, 4d; minced beef. 4d; trine, (3d; dripping, Qd; suet, 4d; sausages, sd; sausage meat, 4d; whole shins or legs, IVid: half shins or legb (thick end), 2d: half shins or legs (knuckle end), l'/fed; ox kidneys, 1/; ox tongues, 7d; ox tails, 6d; whole loins, 7d; whole rumps, Bd. Mutton.—Sides, 7%d per lb; whole legs, 8!£d; cut legs, 9d; leg, shank end (61b or under), 9%d; hindquarter. 8d; forequarter. Od; shoulder, 7d; shank end of forequarter, OVjd; necks (best end), 7d; necks (scrag end), 6d; loin, middle loin chops, lid; leg and rib chops, 9d; neck chops (best end), 8d; stewing chops, 6d; flaps, 3d; cutlets (trimmed), 1/1; sheep's fry, 6d; kidneys, 3d each; tongues, 3d; sheep's head (dressed), Od; sheep's brains. 2d. Veal.—Fillets, 8d per lb; loins, 6d; shoulder. 4d; cutlets and veal steak, lOd; chops, 7d; forequarters, 3d; rolled veal, 6d.

Pork.—Leg, lOd; loin, lOd; foreloin with blnde, 8d; pork chops, lid; corned hand, 8d; corned belly, lOd; pork sausages, 7d.