HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVII, Issue 20, 24 January 1936, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. e f ALL SUPPLIES PLENTIFUL. Prices of vegetables remain practically e at last week's levels. Supplies of loganberries are finished and strawberries are ,1 becoming much less plentiful. Supplies .- should be exhausted by the end of the u week. There has been a sharp drop in r the price of hothouse grapes, and the r shortage of oranges is still prevalent, prices e ranging from 2/ to 3/ a dozen. s There are abundant supplies of cucum-bet-s, lettuce and all root vegetables, aud a slight glut of potatoes is evident. [ ; Quotations are:— 3 Eggs. Hen eggs: A grade, 1/3 per dozen; B - grade, 1/1. Duck eggs: A grade, 1/2 per a dozen; B grade, 1/1. P" Bacon and Hams. £ Bacon, in cuts, 8d to 1/ per lb; rashers, z 1/2; shoulder rashers, lOd; whole hams, - .1/2%; ham rashers, J./4. Butter and Cheese. First grade factory butter, 1/3 per lb; second grade, 1/1; third grade, 1/; farmers' butter, Ud. Cheese: Mild, full > cream, lOd to 1/ per lb; medium, matured, J 1/ to 1/3. ? ' V»getables. 3 New potatoes, VAd and 2d 'per lb; T kumaras, 3d; onions, 2d; cabbage, '2d to 6d 1 each; lettuce, 2d and 3d; carrots, beet, i leeks, radish, parsnips, Id and 2d bundle; spinach, Id; green peas, 3d and 4d per lb; , beans, 4d; cucumbers, 2d to 4d each; marrows, 3d to Od; rhubarb, 3d and 4d a bunch; pumpkins, 2%1b for 6d. r Fruit. Dessert apples, Gd per lb; oranges, 2/ t to 3/ per dozen; lemons, 6d to 1/6; I bananas, 2d, 3d 'and 4d per lb; tomatoes, ; 8d to lOd; pines, 9d to 1/6 each; plums, 3d. to Gd per lb; grapes, 1/2 i to 1/G; local hothouse, 1/6 and l/ 9; grena- . dilloes, 8d to 1/ each; strawberries, 1/9 to i 2/ per chip; pomegranates, 6d each; apricots, lOd to l/; peaches, 1/ to 2/; black ; currants, lOd; raspberries, 1/4; man- ' davius, 6 for l/; Californian grapefruit, 6d each. Meat. (Cash at lihops.) Beef.—Rump steak, 1/1 per lb; undercut, 1/3; beef steak, 7d; stewing steak, 6d; sirloin, B%d; prime ribs, GVzd; prime ribs, boned and rolled, B%d; wing ribs (3 chine bones), 7%d; topside {41b and over), sV£d; thick flank, 5%d; bolars, 5%d; double top rib, sd; chuck rib, 4%d; rolled back rib, 6%d; corned round, 7d; corned brisket (boned), brisket and flat rib, 3%d; thin flank, 2d; gravy beef or shin meat, 4d; minced beef, 4d; tripe, Gd; 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 legs (knuckle end), l%d; ox kidneys, 1/; ox tongues, 8d; ox tails, 6d; whole loins, 7M:d; whole rumps, B%d. 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 (61b or under), 9%d; hindquarter. 8d; forequarter, Gd; shoulder, 7d; shank end of forequarter, CVfjd; necks (best end), 7rl; necks (scrag end), Gd; loin. B%d; middle loin chops, lid; leg and rib chops, 9d; neck I chops (best end), 8d; stewing chops, 6d; j flaps, 3d; cutlets (trimmed), 1/1; sheep's I fry. Gd; kidneys, 3d each; tongues, 3d; sheep's head (dressed), Gd; sheep's brains, 2d. Spring Lamb. —Leg, 1/3 per lb; loin, 1/2; hindquarter, 1/1; forequarter, 9d. Porlc.—Leg, lOd per lb; loin. lOd; foreloin with blade, 8d; pork chops, Ud; corned hand, 8d; corned belly, lOd; pork sausages, 7d.