HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVII, Issue 186, 7 August 1936, Page 3

HOUSEWIVES' COLUMN.

WEEK-END PRICES li\l SHOPS. PRICE OF BUTTER DOWN. All grades of butter are down l%d per lb, retail price, as from yesterday, consequent on the announcement of the guaranteed price for dairy produce and revision of local wholesale rates. As announced last week, the price of matured cheese has been raised to 1/6 per lb. In the fruit and vegetable shops values are much the same, although the whole-, sale price of some lines, suoli as cabbage and cauliflower, were up a little after the recent frosts. A shipment of Californian grapes has just arrived by the Mariposa, but has not yet been unloaded. Fish, meat, bacon, ham and eggs are all unchanged in value. To-day's prices: — 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, 1/; bananas, 4d per it>; tomatoes, lOd to 1/ per lb; pines, 1/ to 2/ each; hothouse grapes, 5/ per lb; Californian grapefruit, 6d each; pears, 3d to 4d per lb; mandarins, 1/6 to 2/ per dozen; poorman oranges, 1/ to 2/. Vegetables. New potatoes, lVfcd per lb: kumaras, 2d and 3d; onions, 1% d; cabbage, 3d to 8d each; lettuce, 2d to 3d; carrots, beet, radish, parsnips, 1V 2 (1 to 2d per bundle; leeks, 2d to 3d; spinach, Id to 2d; marrows, 3d to 6d; rhubarb, 6d a bunch; pumpkins, VM to 2d per lb: cauliflower, 6d to 9il each; celery, 3d to Sd per bunch; artichokes, 2d per lb; swedes, lM>d per lb; Brussels sprouts, 6d per lb. Eggs. Hen: A grade, 1/6 per dozen; B grade, l/o. Duck: A, 1/5; B, 1/4. These are the official figures, out some retailers are selling eggs a penny lower for all grades. Butter and Cheese. First grade factory butter, 1/4% per lb; second grade, 1/3; third grade, 1/2%; bulk butter, 1/3. Cheese: Mild, full cream, lOd per lb; medium, matured, 1/6. Bacon and Hams. Bacon, in cuts, 8d to 1/ per lb; rashers, 1/3; shouldei 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 6teak, 6d; sirloin, B%d; prime ribs, 6Vfed; prime'riba. boned and rolled, BVid; wing ribs (3 chine bones), 7Vfed; topside (41b and over), oVfcd; thick flank, sVzd', bolars, 5%d; double top rib, sd; chuck rib, 4Vfed; rolled back rib; 6Vfecl; corned round, 7d; corned brisket (boned), 5V4d; brisket and flat rib. ,3%d; thin flank, 2d; gravy beet or sain meat, 4d; minced beef. 4d; tripe, 6d; dripping, Gd; suet, 4d; sausages, sd; sausage me.at, 4d; whole shins or legs, lVfed; half shins or legs (thick end), 2d; half shins or legs (knuckle end), lV£d; ox kidneys, 1/; ox tongues, 8d; ox tails, 6d; whole loins, 7%d; whole rumps. BVS>d Veal. — Fillets, 9d per lb; loins, 8d; shoulders, sd; cutlets and veal steak, lid; chops, 8d; forequarters, 4d; rolled veal, 7 d. Mutton.—Sides, 8d per lb; whole legs, OV21I; cut legs, lOd; leg, shank end (61b or under), lOVid; hindquarter, dVzd; forequarter, 7d; shoulder, 8d; shank end of t'orequarter, 7%d; necks (beet end), 8d; loin, BMsd; middle loin chops, lid; leg and rib chops, lOd; neck chops (best end), 9d; stewing chops, 7d; flaps, 4d; cutlete (trimmed), 1/2; sheep's fry, 7d; kidneys, 3d each; tongues, 4d; sheep's head (dressed), 7d; sheep's brains, 3d. Spring Lambs. —Leg, 1/3 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. lOd; pork sausages, 7d.

Whitebait: 9d per small glass. Snapper: Whole, 5d per lb; trimmed, 6d per lb; smoked, 0d per lb; skinned fillfeta, lOd; uncleaned, "sd; steaks, 6d. Tarakihi: Whole, 4% per lb; smoked, 6d; kippered fillets, 1/. Trevalli: Whole, 4d to 1/ each; smoked, 4d to 9d each. John Dory: Whole, Gd per lb; filleta, 1/, Mullet: Whole, Kaipara, 4d each; Auckland, 6d per lb; smoked, Kaipara, 4d to 6d each; Auckland. 8d per lb Flounder or dabs: 1/. Lemon fish: Fillets, H. Silverstrip: Smoked. 6d. Steaks. lOd; wings. smoked. 6d; smoked, 7d. Moki: Steaks. 6d; smoked, 6d. Kingfish: Steaks, sd; smoked, 7d. Salmon: 1/3. Halibut: 1/4. Cod: Fresh, 9d; smoked, 1/. Gurnard: Whole, 1 Vfed each; smoked, 4d. Barracouta: Whole, id per lb; smoked, 6d. Frost fish: Whole, sd. Hake: Whole, sd; smoked, Gd. Kippers: Scotch. 1/ per pair. Crayfish: Gd per lb. Roes: Smoked snapper, 2/; fresh snapper, 1/3; smoked hapuka, 1/6. Mussels: Fresh,! 1/6 per dozen: Rabbits: Dd each; 1/6 per pair. Cod fillets: Scotch, 1/6 per lb Smoked bloaters: 3 for i/. Giblets: 8d per lb. South Island oysfcers: 1/9 to 1/ per carton. Mutton birds: lOd. Prawns: 2/ per lb.