HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVII, Issue 102, 1 May 1936, Page 11

HOUSEWIVES' COLUMN.

PRICES FOR WEEK-END.

EGGS STILL HIGH

Apart from the fact that egg prices have continued to rise during the past week there have not been any noticeable fluctuations in the prices of most household goods. First grade lien eggs are now retailed at 2/8 a dozen, and B grade at 2/7, while duck eggs are realising I 1" ami 2/6. Chokes are now on the market, and may be bought for 3d each. Quotations for butter, cheese, bacon, hams, meat and fruit show very little difference on last week's levels.

Quotations are: — Eass. Tien: A grade. 2/8 per dozen; B grade, 2/7. Duck: A grade, 2/7; B grade, 2/6. Butter and Cheese. First grade factory butter, 1/3 per lb; second grade, 1/1; third grade, 1/: farmers' butter. lOd to lid. Cheese: Mild, full cream, lOd to 1/ per lb; medium, matured, 1/2 to 1/4. Bacon and Hams. Bacon, 1n cuts. 8d to 1/ per lb; rashers, 1/2; shoulder rashers, lOd; whole hams, 1/2%; ham rashers, 1/4. Fruit. Dessert apples, 3d to 4d per lb; oranges, 2/ to 3/ per dozen; lemons, 1/ to 2/6: bananas, 4d and 5d per lb; tomatoes, 8d and lOd per lb; pines, 1/6 and 2/ each; hothouse grapes. 1/6 to 2/. Te Ivauwhata grapes, 9d lb; Californian grapefruit, Cd each; pears, 3d to 4d per lb; pawpaws, 1/ to 2/ each; passion fruit, Cd to 8d dozen; persimmons, 2d to 3d each. Vegetables. New potatoes, IV2 d to 2d per lb; kumaras, 2d; onions, lV£d; cabbage, 4d, Cd and 8d each; lettuce, 2(1 and 3d; carrots, beet, looks, radish, parsnips, Id to 2d bundle; spinach, Id; green peas, 5d and Cd lb; beans, 6ci to 8d lb; cucumbers, 3d to 6d each; marrows, 3d to Cd; rhubarb, 2d to 4d a bunch; pumpkins, IV->d to 2d per lb; cauliflower, 8d to 1/ each; celery, 3d to 8d bunch; water melon, 2d to 3d lb; chokos, 3d each.

Meat. Beef.—Rump steak, 1/1 per lb > undercut, 1/3; beef steak, 7d; stewing steak, 6d; sirloi:i, prime ribs, 6%d; prime ribs, boned and rolled, B%d; wi.ng ribs (3 chine bones), 7V£d; topside (41b and over), 5%d; thick flank, 5%d; bolars, sVzd', double top rib, sd; chuck rib, 4%d; rolled back rib, 6Vfed; corned round, 7d; corned brisket (boned), 5%d; brisket and flat rib, 3V4d; thin flank, 2d; gravy beef or shin meat, 4d; minced beef, 4d: tripe, 6d; dripping, fid; suet. 4d; sausages, sd; sausage meat, 4d; whole shins or logs, \'V°d~, half shins or legs (thick end). 2d: half shins or legs (knuckle end), lVfed; ox kidneys, 1/; ox tongues, 8d; ox tails, 6d; whole loins, 7'/£d; whole rump 6, B%d. Veal. —Fillets, 8d per lb; loins, 7d; shoulder, 4d; cutlets and veal steak, lOd; chops, 8d; forequarters, 3d: rolled veal, Od. Mutton.—Sides, 7%d per lb; whole legs, S'/id; cut legs, 9d; lc-g, shank end (61b or under), OVfed; hindquarter, 8d; forequarter, fid; shoulder, 7d; shank end of forequarter, 6Msd; necks (best end), 7d ; necks (scrag end), 6d; loin, B%d; middle loin chops, lid; leg and rib chops, Del; neck chops (best end), 8d; stewing chops, Od; flaps. 3d; cutlets (trimmed), 1/1; sheep's fry, Od: kidneys, 3d each; tongues, 3d; sheep's head (dressed), Gd; sheep s brains, 2d.

Spring Lambs. —Leg, 1/3 per lb; loin, 1/2; hindquarter, 1/1; forequarter, 9d.

Pork.—Leg, lOd per lb; loin, lOd; foreloin with blade, 8d; pork chops, lid; corned hand, 8d; corned belly, lOd; pork sausages, 7d.