HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVII, Issue 114, 15 May 1936, Page 11

HOUSEWIVES' COLUMN.

PRICES FOR WEEK-END. i BACON SLIGHTLY DEARER, i There have been few changes in the prices of household commodities over the past week. Bacon rashers are now being retailed at 1/3 a lb, representing a rise of Id a lb, and ham rashers are selling at lid a lb. Supplies of Te Kauwhata grapes and cucumbers are no longer coming forward, and the price of green peas has risen to Gd and Bd. Spring lamb has fallen a penny in price, but other meat quotations remain unchanged. Selling rates are as follow:— 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/ per lb; Californian grapefruit, 6d each; pears, 3d to 4d per lb; , pawpaws, 1/ to 2/ each; passion fruit, 6d to 3d per dozen; persimmons, 2d to 3d each. Vegetables. New potatoes, l%d to 2d per lb; kumaraa, 2d; onions, lVzd; cabbage, 4d, 6d and 3d each; lettuce, 2d and 3d; carrots, beet, leeks, radish, parsnips, Id to 2d per bundle; spinach, Id; green peas, Gd and 8d per lb; beans, 6d to 3d per lb; marrows, 3d to 6d; rhubarb, 2d to 4d a bunch; pumpkins, l%d to 2d per It; cauliflower, 8d to 1/ each; celery, 3d to 8d bunch; water melon, 2d to 3d. lb; cliokos, 3d each. Butter and Cheese. First grade factory butter, .1/3 per lb; second grade, 1/1; third grade, 1/; farmers' butter, lid. Cheese: Mild, full cream, lOd to 1/ per lb; medium, matured, 1/2 to 1/3. Bacon and Hams. Bacon, In cute, 8d to 1/ per lb; rashers, 1/3; shoulder rashers, lid; whole hams, 1/2%; ham rashers, 1/4. Meat. Beef.—Rump steak, 1/1 per lb; undercut, 1/3; beef steak, 7d; stewing steak, 6d; sirloi:i, B%d; prime ribs, 6Yzd; prime ribs, boned and rolled, B%d; wing ribs (3 chine bones), 7V6d; topside (41b and over), 5%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), 5%d; brisket and flat rib, 3%d; thin flank, 2d; gravy beef or 6hin meat, 4d; minced beef, 4d; tripe, 6d; dripping, 6d; suet, 4d; sausages, sd; sausage meat, 4d; whole 6bins 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, Gd; whole loins, 7%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, 6d. Mutton. —Sides, 7%d per lb; whole legs, BVfed; cut legs, 9d; leg, shank end (61b or under), O'/fcd; hindquarter, 8d; forequarter, 6d; snoulder, 7d; shank end of forequarter, 6y2d; necks (best end), 7d; necks (scrag end), 6d'; loin, B%d; middle loin chops, lid; leg and rib chops, 9d; neck chops (best end), 8d; stewing chops, 6d; flaps, 3d; cutlete (trimmed), 1/1; sheep's fry, 6d; kidneys, 3d each; tongues, 3d; sheep's head (dressed), Gd; sheep s brains, 2d. Spring Lambs. —Leg, 1/2 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.