HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVII, Issue 138, 12 June 1936, Page 13

HOUSEWIVES' COLUMN.

WEEK-END PRICES h\ SHOPS. i HIGHER BUTTER VALUES. Butter lias risen in value this week, and now costs Id per lb more for all grades. Prices are the same for eggs, with the exception of first grade duck eggs, which are now 2/ per dozen. All meat is still unchanged at last week's price levels. ] In the fruit section lemons are cheaper at 1/ per dozen. Bananas are still fairly j dear and cost 4d and 5d .per lb. The season for hothouse grapes is almost over, and high prices have to be paid for good fruit. Grapefruit are now more expensive at (id each, though the new supplies which arrived to-day by the Mariposa may bring prices somewhat lower. This ship also brought the first plums, cherries and apricots of the season from California. j To-day's prices are as under: — I Fruit. ! Dessert apples, 3d and 4d per lb; oranges, Island, 1/6 to 2/6, Sunkist 3/ per dozen;, lemons, 1/; bananas, 4d and 5d per lb; ; tomatoes, lOd to 1/ per lb; pines, 1/6 to 2/6 each; hothouse grapes, 2/ to 2/6 per, lb; Californian grapefruit, 6d each; pears,,3d to 4d per lb; passion fruit, 1/ to 1/6 per dozen; guavas, 6d per lb; persimmons, 2d to 4d each; mandarins, 1/6 to 2/ dozen; ipoorman oranges, 1/6 to 2/j per dozen. I Vegetables. j New potatoes, l%d to 2d per lb;' kuinaras, 2d; onions, 2d; cabbage, 4d to 8d each; lettuce, 2d to 3d; carrots, beet,, leeks, radish, parsnips, Id to 2d per, bundle; spinach, Id to 2d; green peas, l 8d to 1/ per lb; beans, 1/ to 1/6 per lb;' marrows, 3d to 6d; rhubarb, 3d to 6d aj bunch; pumpkins, lVfed to 2d per lb; } cauliflower, Cd to 1/ each; celery, 3d to, 8d bunch; cliokos, 2d each; artichokes, 2d •per lb; swedes, l%d per lb; citron melons,! Id per lb. j Eggs. j Hen: A grade, 2/5 per dozen; B grade,! 1/11. Duck: A grade, 2/. Butter and Cheese. First grade factory butter, 1/5 per lb; second grade, 1/4; third grade, 1/3;: farmers' butter, lid. Cheese: Mild, j full cream, lOd per lb; medium, matured, 1/2 to 1/3. Bacon and Hams. I Bacon, in cuts, 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; sirloin, 8V&d; prime ribs, 6%d; prime ribs, boned and rolled, B%d; wing ribs (3 chine bones), 7%d; 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 shin meat, 4d; minced beef, 4d; tripe, 6d; dripping, 6d; 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, 7%d; whole rumps, B%d. . Veal—Fillets, 8d per lb; Joins, 7d; shoulder, 4d; cutlets and veal Steak, lOd; chops, 8d; forequarters, 3d; rolled veal,

Oct- , , , Mutton—Sides, 7%d per lb; whole legs, SVzd; cut legs. 9d; leg, ehank end (61b or under), 9%d; hindquarter, 8d; forequarter, 6d; shoulder, 7d; shank end of fore-, quarter, necks (best end), 7d; necks, (scrag end), 6d; loin, B%d; middle loin : chops, lid; leg and rib chs>ps, 9d; neck chops (best end), 8d; stewing chops, 6d;i flaps, 3d; cutlets (trimmed), 1/2; sheep s fry, 6d; kidneys, 3d each; tongues, 3d;: sheep's head (dressed), Od; sheep's brains,) 2d. „ , . Spring Lambs. —Leg, 1/2 per lb; loin,J 1/2; hindquarter. 1/1; forequarter, 9d. | Pork. —Pork fillets, 1/ per lb; leg, 10d;: loin, lOd; foreloin with blade, 8d; pork, chops, lid; corned hand, 8d; corned belly,i lOd; pork sausages, 7d. j