HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVI, Issue 121, 24 May 1935, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. BUTTER ID A LB DEARER. VEGETABLES PLENTIFUL. An increase of Id a lb in the price of butter makes first grade butter now 1/1 a» lb, and second grade lid a lb. Eggs are still selling at last week's price, hen egg« at 2/0 a dozen, and duck at 2/2. There lias been little alteration this week in the price of fruit and vegetables, the supply of most varieties in season having been plentiful. Quotations are: — EoflS. First grade hen eggs, 2/0 per dozen; duck, 2/2 per dozen. Bacon 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 ib. Butter and Cheese. First grade factory butter, 1/1 per lb; I second grade, lid per lb; farmers' butter, 0d per lb. Cheese: Mild, full cream, 8d to 1/ per Ib; medium, matured, 1/ to 1/3 per lb. Vegetables. Potatoes, 2d lb; kumeras, 2d lb; onions, 2d and 3d per lb; cabbage, 3d to 0d each; cauliflower, Gd to 1/ each; lettuce, 2ci to 3d; carrots, parsnips, beet, spinacn leeks, radish, lV&d per bundle; hothouse beans, 1/ per lb; outdoor beans, 8d to 10il a lb; marrows, 2d to 6d each; pumpkin, ]V4d to 2il per lb; celery, 3d to 6d a head; chokoe, Id and 2d each; artichokes, 2d per lb; silver beet, 2d per bunch , ; hothouse cucumbers, Cd each. Fruit. Dessert apples, 3J to 4d per lb; cookers, 2d to 3d per lb; pears, 3d to 4d; oranges, 2'6 to 3/ per dozen; | lemons, 1/G to ?/ per dozen: bananas ' 4(1 per lb; tomatoes, 8d to 1/ per lb; pines, 1/0 to 2/0 each; Jamaican and Californian grape fruit, 0d each; hothouse grapes. 1/0 to 3/ per lb; mandarins, 1/ to 1/0 per dozen; tree tomatoes, 4d to Od per lb. Meat. (Cash at shops.) Beef.—Rump steak, 1/ per Ib; undercut, J/2; beef steak, Gd; stewing eteak, sd; sirloin. B'/2(l; prime ribs. 0d: primp tibs (boned and rolled), 8d; wing ribs 3 chine bones). TMsd; topside (41b and over) sd: thick flank, 3d; bolars. sd: double top rib, 4'/6d; chuck rib. 4d; rolled back rib. 0d; corned round, 7d; corned brisket (boned), s>/£d; brisket and flat rib. 3%d; thin flank, 2d; gravy beef or shin meat 4d; minced beef, 4d; tripe, 6d; drippinu, Gd; suet, 4d; sausages, sd; sausage meat 4d; whole shins or lejjs, VM; half shine or legs (thick end), 2d: half shins or le«s (knuckle end), l%d: ox kidneys, 1/; ox tengues, 7d; ox tails, 0d; whole loins id; whole rumps, Bd. Mutton.—Sides, 7M>d per Ib; whole legs, ■ : v e HJ,/1 8S ; -H ! ,eg, shank end f° lb «» lniderj, o%d; hindquarter. 8d; forequarter Oα; shoulder, 7d; shank end of forequarter, o%d; necks (best end). 7d; necks (scrag end), 6d; loin, BV4d; middle loin chops, lid; leg and rib chops, 9d; neck chops (best end), 8d; stevrinpr chops Cdflaps, 3d; cutlets (trimmed), 1/1; sheep's) fry, Cd; kidneys, 3d each; tongues. 3d; sheep s head (dressed), 6d; sheep's brains Veal.—Fillets, 8d per Ib; loins, 6d; shoulder. 4d; ciitlete and veal steak, 10d; chops, 7d; forequarters, 3d; rolled veal, 10d; loin, 10d; foreloin with blade, 8d; pork chops, lid; corned hand, 8d: corned bellv. lOrf: nni\- >9n»<rrc 7,1