HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVI, Issue 157, 5 July 1935, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

TOMATOES DEARER.

EGG PRICES LOWER.

The supply of grapes is almost finished, and tlie cheapest now obtainable are 3/ a lb, while the better quality cost as much as 4/G a. lb. Tomatoes are also scarcer, and therefore dearer, retail prices ranging from 10d to 1/8 a lb, while there has also been a rise in the price of lettuce, large ones now costing up to Cd each. There has been a further reduction in the price of eggs, both hen and duck eggs being now obtainable for 1/8 a dozen. Hen eggs are 4d a dozen cheaper, and duck eggs 2d a dozen cheaper than they were last week. Quotations are: — Eggs. First grade hen eggs, 1/8 per dozen; duck, 1/8 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 lb; farmers' butter, 9d per lb. Cheese: Mild, full cream, 8d to 1/ per lb; medium, matured, 1/ to 1/3 per lb. Fruit. • Dessert apples, Sd to 4d per lb; coakevs, 2 ] /6d to 3d 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, 10d to 1/8 per lb; pines, 1/6 to 2/6 each; Jamaican and Callfornian grape fruit, 6d each; local grape fruit, 1/ to 2/ per dozen; hothouse grapes, from 3/ per lb upward; mandarins, 1/ to 1/6 per dozen; tree tomatoes, 4d to 6d per lb. Vegetables. Potatoes, lHd a lb; kumaras, 2d per lb; onions, 2d and 3d per lb; cabbage, 3d to 6d each; cauliflower, 4d to 10d each; lettuce, Id to 6d; carrots, parsnips, beet, spinach, leeks, radish, Id per bundle; hothouse beana, 1/ per lb; outdoor beans, 8d to 10d a lb; marrows, 2d to 6d each; pumpkin. Id to VM per lb; celery, 2d to 4d a head; ! chokos, Id and 2d each;. artichokes, l%d J per lb: silver beet. 2d per bunch: hothouse cucumbers, 3d to 6d each; Brussels eprouts, 4<l to 6d a lb. 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 ribs (boned and roiled), 8d; wing ribs (3 chine bones), 7%d; topside (41b and over), sd; thick flank, sd; bolars, sd: double top rib, 4Ms(l; chuck rib. 4d: rolled back rib. 6d; corned round, 7d; corned brisket (boned). 5%d; brisket and flat rib. 3Msd; thin flank, 2d; gravy beef or shin meat, 4fl; minced beef, 4d; tripe, 6d; dripping, 6d; suet, 4d; sausages, sd; sausage meat, 4d; 'whole shins or legs, l%d; half shine or leps (thick end), 2d; half shins or legs (knuckle end), l%d; ox kidneys. 1/; ox tengues, 7d; ox tnils, 6d; whole loine. 7d; whole rumps, Bd. Mutton. —Sides, 7%d per lb; whole lege, B%d; cut iegs, 9d: leg. shank end (6lb oi under), 9M>d: bindquarter. 8d: forequarter 6d; shoulder, 7d: shank end- of forequarter, GVfed; necks (best end), 7d: necks (scrag end), 6d; loin. B%d; middle loin chops, lid; leg and rib chops, 9d; neck chops 'best end), Bd; stewinpr chops, 6d: flaps, 3d; cutlets (trimmed), 1/1; sheep's fry. 6d; kidneys. 3d each; tonjnies. 3d: pheep's head (dressed), 6d; eheep's brains ! 2d. Veal.—Fillets, 8d peT lb; loins. 6d; shoulder, 4d: cutlete and veal eteakV 10d; Pork.—Leg, 10d; loin, 10d; foreloin with blade, 8d; pork chops, lid; corned hand. 8d; corned belly, 10d; pork sausages, 7d.