HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVI, Issue 229, 27 September 1935, Page 3

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. RISE IN BUTTER. POTATOES DEARER. Most fruit and vegetables are still selling at last week's prices, but old potatoes are dearer, owing to a shortage of supplies from the South Island, and are now selling at 2d a lb. New potatoes, the first of the Pukekolic crop, are marked at 4d up to 6d a lb. A further rise of Id a lb in the price of butter brings the retail price of first grade to 1/5 a lb and of second grade to 1/4 a lb. Quotations are:— Eggs. Hen eggs: A grade, 1/1 per dozen; B grade, lid. Duck eggs: A grade, 1/ per dozen; B grade, lOd. Bacor; and Hams, Bacon, in cute, 3d to 1/ per lb; rashers, 1/3; shoulder rashers, lOd; whole hams, l/2'/4 per lb; ham rashers, 1/4 per lb. Butter and Cheese. First grade factory butter, 1/5 per lb; second grade. 1/4 per lb; fanners' butter, lOd to 1/ per lb. Cheese: Mild, full cream, 8d to 1/ per lb; medium, matured, 1/ to 1/3 per lb. Fruit. Dessert apples, 4d to 5d 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; locaj 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, 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;, carrote, beet, spinach, leeke, radish, Id md lV£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, BMd\ prime ribs, 6%d; prime ribs, boned and rolled, B%d; wing ribs (3 chine bones), 7V4d; topside (41b and over), 5V4d; thick flank, 5%d; bolars, 5V4d; double top rib, sd; chuck rib, 4%d; rolled back_ rib, 6%; corned round, 7d; corned brisket (boned), SJ/£d;5 J /£d; brisket and flat rib, 3%d; thin flank, 2d; gravy beef or shin meat, 4d; minced beef, 4d; tripe, 6d; dripping, 6d; suet, 4d; sausages, sd; sausage meat, 4d; whole shine or legs, lVSsd; half ehina or lege (thick end), 2d; half ehins or lege (knuckle end), l%d; ox kidneys, 1/; ox tongues, 7d; ox tails, 6d; whole loins, 7%d; whole rumps, B',£d. Veal.—Fillets, 8d per lb; loips, 7d; shoulder, 4d; cutlets and veal steak, lOd; chops, Sd; forequarters, 3d; rolled veal, 6d. Mutton.—Sides, 7%d per lb; whole legs, B%d; cut legs, 9d; leg, shank end (61b or under), 9%d; hindquarter, 8d; forequarter, 6d; shoulder, 7d; shank end of forequarter, 6%d; necks (best end), 7d; necks (scrag end), 6d; loin, BV4d; middle loin chops, lid; leg and rib chops, 9d; neck chops (best end), Sd; stewing chops, 6d; flaps, 3d; cutlete (trimmed), 1/1; sheep's fry, 6d; kidneys, 3d each; tongues, 3d; sheep's head (dressed), 6d; sheepe brains, 2d. Pork. —Leg, lOd per lb; loin, lOd; foreloin with blade, 8d; pork chops, lid; corned hand, 8d; corned belly, lOd; pork sausages, 7d.