HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVI, Issue 223, 20 September 1935, Page 11

HOUSEWIVES' COLUMN.

APPLES DEARER

NEW MEAT PRICES. DUCK EGGS CHEAPER On the wholesale market, the price of apples has shown, a sharp rise this week, and in the retail shops they are marked to-day at 4d and 5d a lb for dessert and 4d for cookers, Id a lb more than they were last week. There has been an increase also in the price of tomatoes, as those that were landed already ripe from the Islands have now been sold,and the .supply is now somewhat erratic, as it is drawn from the stocks which are ripening in storage. Most vegetables are still selling at the prices that ruled last week, though good quality cabbage and cauliflower are a little dearer. Passing on the reccnt advances in the prices fetched by fat cattle at the Westiield sales, tho Auckland Master Butchers' Association has increased the retail prices of beef steaks by Id a lb, and the prices of sirloin, ribs, loins and rumps by %d a lb. Prices of other cuts and of mutton, veal and pork remain unaltered.

First frrnde duck eggs have been reduced in price by Id a dozen, and are now obtainable at 1/ a dozen, but hen eggs are still at last week's price. Quotations are: — Eggs. Hen eggs: A grade, 1/1 per dozen; B grade, lid. Duck eggs: A grade, 1/ per dozen; B grade, lid. Bacon and Hams. Bacon, in cuts, Sd to 1/ per lb; rashers, 1/3; shoulder rashers, 10d; whole hams, 1/2 */& per lb; ham rashers, 1/4 per lb. Butter and Cheese. First grade factory butter, 1/4 per lb; second grade, 1/3 per lb; farmers' butter, lOd to 1/ per lb. Cheese: Mild, full cream, Sd to 1/ per lb; medium, matured, 1/ to 1/3 per lb. Fruit. Dessert apples, 4d to od per lb; cookers, 4d per lb; dessert pears, 4d to sd; cookers, 3d; oranges, 1/6 to 3/ dozen, lemons, 6d to 1/6 per dozen; bananas, 4d and 5d per lb; tomatoes, 6d to 8d 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. Vegetables. Old potatoes, V/zd and 2d per lb; new potatoes, 4d to 6d per lb; kumaras, 2d per lb; onions, 4d per lb; cabbage, 4d to 8d each; cauliflower, 4d to 8d each; lettuce, 2d and 3d; carrots, beet, spinach, leeks, radish, Id and l%d per bundle; parsnips, 2d per bundle; pumpkin, 2d per lb; celery, 4d to lOd a head; Brussels sprouts, 8d to 1/ a lb. Meat. (Cash at shops.)

Beef. —Rump steak, 1/1 per lb; undercut, 1/3; beef steak, 7d; stewing steak, 6d; sirloin, B%d; prime ribs, 6%d; prime ribs, boned and rolled, S%d: wing ribs (3 chine bones). TVad: topside (41b and over), 5%d; thick flank, 5%d: bolars, 5%d; double top rib, sd; chuck rib, 4%d; rolled back rib, G'-i; corned round, 7d; corned brisket (boned), 011-d; brisket and flat rib, 3%d, thin flank, 2d; gravy beef or shin meat, 4cl; minced beef, 4d; tripe, 6d; dripping, (id; suet, 4d; sausages, sd; sausage meat, 4d' whole shins or legs. Hid; half shins or legs (thick end). 2d; half shins or legs (knuckle end). l%d: ox kidneys, 1/: ox tongues. 7d; ox tails, Od; whole loins, 7%d; whole rumps, B%d. Veal.—Fillets, 8d per lb; loins, 7d; shoulder. 4d; cutlets and veal steak, lOd; chops, Sd; forequarters, 3d; rolled veai, Gd. Mutton.—Sides, 7%d per lb; whole legs, gi/ 2 d- cu t legs, 9d; leg, shank end (61b or under), 9Vad; hindquarter, Sd; forequarter, Gd* shoulder, 7d; shank end of forequarter, G%d; necks (best end), ,d; necks (scrag, end), Gd; loin, S%d; middle loin chops, lid; leg and rib chops, 9d; neck chops (best end), Sd; stewing chops, 6: flaps 3d; cutlets (trimmed), 1/1; sheep s fry, 6d; kidneys, 3d each; tongues, 3d; sheep's head (dressed), Gd; sheep's brains, 2d. Pork.—Leg, lOd per lb; loin, lOd; foreloin with blade, 8d; pork chops, lid; corned hand, 8d; corncd belly, lOd; pork sausages, 7d.