HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVII, Issue 156, 3 July 1936, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES Il\l SHOPS. EGGS DOWN AGAIN. A further drop has occurred in all egg prices owing to increased supplies, .which may lie expected to be maintained with the season coining on. First grade hen eggs at 2/ pea- dozen are 2d cheaper than la6t week and duck eggs are down Id. selling at 1/11. The fall in cabbage and cauliflower values has persisted following an increase in quantities coming forward. Hothouse mushrooms are now available and some good quality samples are selling at 3/6 per lb in the shops. Stocks of C'alif ornian cherries and peaches are exhausted, as also are passion fruit, guavas and persimmons. Fish is in rather short supply, but prices have not gone up for the present. Meat prices are also unaltered, but, owing to a short-age of fat sheep, wholesale prices have risen and this may possibly result in dearer mutton. Other prices remain the same as last week. To-day's prices are as under:— Fruit. Dessert apples, 3d and 4d per lb; oranges, Island, 1/6 to 2/6 per dozen; Sunkist, 3/; Australian, 3 and 4 a 1/; lemons, ]/; bananas, 4d per ib; tomatoes, lOcl to 1/ per lb; pines, 1/6 to 2,6 each; hothouse grapes. 3/ to 4/ Dor lb; Californian grapefruit, 6d each; pears. 3d to 4d per lb; passion fruit, 1/ to 1/6 per dozen; guavas, 6d per lis; persimmons, 2d to 4d each; mandarins, 1/6 to 2/ per dozen; poorman oranges, 1/ to -/ per dozen; apricots, 1/4 to 1/6 per lb; plums, 1/; mushrooms, 3/6. Vegetables. New potatoes, l%d to 2d per lb; kumaras, 2d; onions, 2d; cabbage, 3d to 6d each; lettuce, 2d to 3d; carrots, beet, leeks, radish, parsnips, Id to 2d per bundle; spinach, Id to 2d; green peas. 8d to 1/ per lb; beans. 1/10 per io; marrows, 3d to 6d; rhubarb, 6d a bunch; pumpkins, l%d to 2d per lb; cauliflower, 4d to 8d each; celery, 3d to 8d bunch; chokos, 2d each; artichokes, 2d per lb; swedes, VAtd per lb; citron melons, Id per lb. Eggs. lien: A grade, 2/ per dozen; B grade, 1/11. Duck: 1/11. Butter and Cheese. First grade factory butter, 1/5 per lb; second grade, 1/4; third grade, 1/3; farmers' butter, lid. Cheese: Mild, full cream, lOd per lb; medium, matured, 1/2 to 1/3. Bacon and Hams. 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, BV4d; 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, 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 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; loins, 7d; shoulder, 4d; cutlets and veal steak, lOd; chops, 8d; forequarters, 3d; rolled veal. 6d. Mutton. —Sides,- 7%d per lb; whole legs, B%d; cut legs, 9d; leg, shank end (61b or under), hindquarter, 8d; forequarter. 6d; shoulder, 7d; shank end of forequarter, 6V£d; 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; cutlets (trimmed), 1/2; sheep's fry, 6d; kidneys, 3d each; tongues, 3d; sheep's head (dressed), 6d; sheep's brains, 2d. Spring Lambs.—Leg, 1/2 per lb; loin, 1/2; hindquarter, 1/1; forequarter, 9d. Pork. —Pork fillets, 1/ per lb; leg, lOd; loin, lOd; foreloin with blade, 8d; pork chops, lid: corned hand, 8d; corned belly. 10d; pork sausages, 7d. Fish. Snapper: Whole, 5d per lb; trimmed, 6d; smoked, 9d; 6kinned fillets, lOd; uncleaned, sd; steaks, 6d. Taraki-hi: Whole, 4% per lb; smoked, 6d; kippered fillets, 1/. Trevalli: Whole, 4d to 1/ each; smoked, 4d to 9d each. John Dory: Whole, 6d per lb; fillets, 1/. Mullet: Whole, ICaipara, 4d each; Auckland, 6(1 per lb; smoked, Kaipara, 4d to 6d each; Auckland, 8d per lb. Flounder or dabs: 1/. Lemon fish: Fillets, 4d. Silverstrip: Smoked, 6d. Hapuka: Steaks, lOd; wings, smoked, 6d; smoked, 7d. Moki: Steaks, 6d; smoked, 6d. King fish: Steaks, Sd; smoked, 7d. Salmon: 1/3. Halibut: 1/4. Cod: Fresh, 9d; smoked, 1/. Gurnard: Whole, l%d each; smoked, 4d. Barracouta: Wliole, 4d pells; smoked, Gd. Frost fish: Whole, 5-i Hake: Whole, sd; smoked, 6d. Kippers: Scotch, 1/ per pair. Crayfish: 6d per lb. Roes: Smoked snapper, 2/; fresh snapper, 1/3; smoked 1/6. Mussels: Fresh, 1/6 per dozen. Rabbits: 9d each; 1/6 par pair. Cod fillets: Scotch, 1/6 per lb. Smoked bloaters: 3 for 1/. Giblets: 8d per lb. South Island oj r sters: 1/9 and V per carton. Mutton birds: lOd. Prawns: 2/ per lb.