HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVI, Issue 145, 21 June 1935, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. EGGS CHEAPER TO-DAY. VEGETABLES PLENTIFUL. The price of lien eggs was reduced yesterday by 3d a dozen and that of duck eggs by Id a dozen, to-day's prices being 2/3 a dozen for lien eggs and 2/1 a dozen for duck eggs. Butter is doarer by Id a 11> than it was last week, first grade factory butter now costing 1/2 a lb. Most vegetables are cheaper than they were last "week. Potatoes are obtainable at a lb, and kr.maras at the same price, while some shops have pumpkin at Id a lb. Lettuce are also cheaper, small ones being obtainable for Id elicU.

The only fruit that is dearer this week is oranges, the cheapest of which- are now 2/ a dozen. Lemons are cheaper, small ones being marked at 6d a dozen. Quotations are: — Eggs. First grade hen eggs, 2/3 per dozen; duck, 2/1 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 lb. Butter and Cheese. First grade factory butter, 1/2 per lb; second grade, 1/ per !b; farmers' butter, 9d per lb. Cheese: Mild, fuii cream, 8d to 1/ per lb; medium, matured, 1/ to 1/3 per lb. Fruit. Dessert apples. 3d to 4d per lb; cookers, 3d and 4d per lb; pears, 3d to 4d; oranges, 2/ to 3/ per dozen; lemons, 6d to 1/6 per dozen; bananas, 2d and 3d per lb; tomatoes, 6d to 8d -per,lb; pines, 1/6 to 2/6 each; Jamaican and Californian grape, fruit, 6d each; local grape fruit, 1/ to 2/ per i dozen; hothouse grapes, 1/6 to 3/ per lb; mandarins, 1/ to 1/6 per dozen; tree tomatoes, 4d to 6d per lb. Vegetables. Potatbes, 81b a 1/; kumaras, l%d lb; onions, 2d and 3d per lb; cabbage, 3d to 6d each; cauliflower, 4d to lOd each; lettuce, Id and 2d; carrots, parsnips, beet, spinach, leeks, radish, per bundle; hothouse beans, 1/ per lb; outdoor beans, 8d to 10d a lb; marrows. 2d to 6d each; pumpkin. Id to l%d per lb; celery, 2d to 4d a head; chokos, Id and 2d each; artichokes, 2d per lb; silver beet, 2d per bunch; hothouse cucumbere, 8d each. Meat. (Cash at shops.) Beef.—Rump steak, 1/ per lb; undercut. 1/2; beef steak, 6d; stewing steak, sd; sirloin, B%d; prime ribs, 6d: prime rib? (boned and rolled), 8d; wing ribs (3 chine bones), 7%d; topside (41b and over; sd: thick flank, sd; bolars, sd; double top rib, 4Vfed; chuck rib. 4d; rolled back 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, 6d: dripping. Gd; suet, 4d; sausages, sd; sausage meat, , 4d; whole shins or legs, l%d; half shins or legs (thick end), 2d: half shins or \eaf (knuckle end), IVzd; ox kidneys. I/; ox tengues, 7d; ox tnils, 6d; whole loine 7d; whole-rumps, Bd. . Mutton.—Sides. 7Msd per Fb; whole lees B%dr cut iegs, 9d; leg, shank end (61b oi hinder), 9%d: hindquarter. 8d: foreouarter ! Gd; shoulder, 7d; shank end of forequarter, 6%d; necks (best end), "d; necks(scrag end), 6d; loin, B%d; middle loin chops, lid; leg and rib chops, 9d; ne<-k 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), 6d; sheep's brains 2d Veal.—Fillets, 8d per lb; loins, 6d; I shoulder. 4d; cutlets and veal steak. IOd ; I Pork.—Leg, 10d: loin. IOd; foreloin with blade, 8d: pork chops, lid; corned hand, , 8d; corned belly, IOd; pork sausages, 7d.