HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVI, Issue 205, 30 August 1935, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. BANANAS STIIX SCARCE. DEARER VEGETABLES. After a slight fall in price early thie week owing to the rapid ripening of part of the Waipahi's last cargo, bananas are again dear, good quality fruit being marked at od a »lb in most shops. There has been a sharp rise in the price .of cabbage and cauliflower this week, 'and tho cheapest of either in most shops is 4d each to-day, while prices range up to 8d each, according to size and quality. All other varieties of fruit and vegetables are still selling at the prices quoted last week. The price of eggs, both hen and duck, has been further reduced by Id a dozen, first grade now selling at 1/2 a dozen. Quotations are:— Eflfls. Hen eggs: A grade, 1/2 per dozen; B grade, 1/. Duck eggs: A grade, 1/2 per dozen; B grade, 1/. Bacon and Hams. Bacon, in cuts, 8d to 1/ per lb; rashers, 1/3; shoulder rashers, lOd; whole hams, l/2Ms per lb; ham rashers, 1/4 per lb. Butter and Cheese. First grade factory butter, 1/2 per lb; second grade, 1/ per lb; farmers' butter, Od per lb. Cheese: Mild, full cream, 8d to 1/ per lb; medium, matured, 1/ to 1/3 per lb. Fruit. Dessert apples, 3d to 4d per lb; cookers, 3d to 4d per lb; dessert pears, 4d to sd; cookers, 3d; oranges, 1/6 to 3/ dozen, lemons, 6d to 1/6 per dozen; bauanas, 4d and 5d per lb; tomatoes, 4d to 1/ per lb; pines, 1/ to 1/6 each; local grape fruit, 1/ to 2/ per dozen; mandarins, 1/ to 1/6 per dozen; tree tomatoes, 6d to 8d per lb; plums, 1/ per lb; nectarines, 1/ per lb. Vegetables. Old potatoes, per lb; new potatoes, 3d to 6d per lb; kumaras, 2d per lb; onions, 3d per lb; cabbage, 4d to 8d each: cauliflower, 4d to 8d each; lettuce, 2d and 3d; carrots, parsnips, beet, spinach, leeks, radish, Id and l%d per bundle; pumpkin, Id to V&d. per lb; celery. Id to Gd a head; Brussels sprouts, 8d to 1/ a lb. Meat. (Cash at shops.) Beef.—Rump steak, 1/ per lb; undercut. 1/2; beef steak, 6d; stewing 6teak, 6d;. sirloin, 8d; prime ribs, 0d; prime ribs (boned and rolled), 8d; wing ribs (3 chine bones), 7d; topside (41b and over), sd; thick flank, sd; oolars, sd; double top rib, 4%d; chuck rib, 4d; rolled back rio. 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 beet, 4d; 6d; dripping, Gd; suet, 4d; sausages, sd; sausage meat, 4d; whole shins or legs, l%d; half shiae or legs, (thick end), 2d; half shins or legs (knuckle end), lV4d; ox kidneys, 1/; ox tongues, 7d; ox tails. Gd; whole loins 7d; whole rumps, Bd. Veal.—Fillets, 8d per lb; loins, 7d, shoulder. 4d: cutlets and veal steak, lOd, chops, 8d; forequarters, 3d; rolled veal, Gd. Mutton.—Sides, 7%d per lb; whole legs B%d; cut legs, 9d; leg, shank end (Gib o. under), hindquarter, 8d: iorequarter Gd; shoulder, 7d; shank end of forequarter, GHsd; necks (best end). 7d; necks (scrag end), 6d; loin, B%d; middle loin chops, lid; leg and rib chops, 9d; dec); chops (best end), 8d; stewing chops, 6d; flaps, 3d; cutlets (trimmed), 1/1; sheep's fry, Gd; kidneys, 3d each; tongues, 3d; sheep's bead (dressed), 6d; sheep's brains 2d. Pork.—Leg, lOd; toin. lOd; fornloin with blade, 8d: pork chops, Ud; corned hand, 8d; corned belly, lOd; pork sausages, 7d.