HOUSEWIVES, COLUMN.

Auckland Star, Volume LXVIII, Issue 23, 28 January 1937, Page 3

HOUSEWIVES , COLUMN.

EARLY WEEK-END SHOPPING, BANANA PRICES HIGH. FURTHER RISE IN EGGS. Week-end shopping must be done a day earlier this week, £s to-morrow is a holiday, and the ehope are to keep open late to-night instead. During the week a further riee in eggs hats been the main feature in prices tor household lines. Laying is going off and with the consequent scarcity of eggs, retail rates for A grade hen have gone up to 2/ a dozen. Bananas are fairly scarce, and prices were up to 8d a Ib yesterday, but are , back again to-day to 6d. Next week a large new shipment ie expected, and if the fruit arrives ripe values should fall again. Peaches, plums and other stone fruit are not increasing in supply as fast as usual, and owing to storm damage they will not be at all plentiful this season. Hothouse grapes are now available at rates ranging from 1/6 to 2/ a lb, and Albany Beauty apples are coming into season. Some vegetables, including peas and carrots, are a little dearer. Current prices are as follow: — Fruit. Apples, Gravensteins, 4d per lb; Astrakhans, 4d; Canadian Wineeap, 1,6 per dozen; Tasma, 5d per lb; Albany Beauty. 6d; oranges, Jamaican, 2, G and 3/ per dozen; Japanese, 6 a 1/; sunkist navels, 4 a 1/; Jamaican grapefruit, 5d each; lemons, 1/ per dozen; pears. Bon Chretien, 6d a. lb; tomatoes, hothouse, 8d per lb; outdoor, 4d to 6d; pineapples, 1/ to ■2/ each; bananas, 4tl to 6d per lb: coconuts, 4d to 6d each; pjums. 4d to 6d. .per lb; apricots, 6d to 10d per lb; hothouse grapes, 1/6 to 2/ per lb; peaches, 1/6 to 3/ per dozen; nectarines, 6d to 10d per lb. Vegetables. Potatoes, new, l%d per lb; kumarae, 3d; onions, 2d; rhubarb, 3d and 4d per bunch; radish, beet, parsnips, 2d; carrots, 2d and 3d; cabbages. Drumhead, 3d and 6d; lettuce, 2d and 3d; silver beet. 2d per bunch; spinach, 3d per bundle; pumpkins. 3d per lb; cucumbers, outdoor, 3d and 6d; green peas, od per lb; runner beans, 4d and 5d per lb; stringless, 4d and od per lb; marrows, 6d to 8d each; apple cucumbers, 2d and 3d; mushroom's, 3/ per ib. Fish. Snapper and tarakihi, whole, 6d per lb; fillete, 10d; emoked, 10d; skinned fillete, with wings, lid;-without wings. 1/; steaks, 8d; tarakihi kippered fillete, 1/3; trevalli, whole, 7d each; smoked, 8d; smoked fillets, 4d and od; John Dory, fillets, 1/2; mullet, whole, Kaipara, 3d each; Auckland, 7d per lb; smoked, Kaipara, 9d each; Auckland, 10d per lb; flounder, 1/ per lb; lemon fish. sd; silverstrip, 6d; hapuka eteaks, 1/2; smoked, 1/3; moki steaks, 8d; smoked, 9d; kingfish steaks, 8d; smoked. 9d; salmon, 1/6 per lb; halibut, 1/4; cod, fresh, 9d; emoked, 1/3; gurnard, whole, 2d; fillete, lV6d each; emoked. od: barracouta. fillets. 8d per lb: smoked, 8d; creamfish. l%d each; frostfish, 6<l per lb; hake, whole. sd; smoked, 6d; kippers, Scotch, 1/ per pair; chayfish..9d per lb; roes, emoked snapper, 2/; fresh snapper, 1/3; smoked hapuka, 1/6; mussels, fresh, 1/6 per dozen; rabbits. 10d each; cod fillets, Scotch. 1/6 per lb: smoked bloaters, three for 1..'; giblets. 8d per lb; South Island oysters. 1' and 1 9 per carton; mutton birds, 10d; prawns, 2/ per lb. Meat. Beef. —Rump steak, 1/2 per lb; undercut, 1/4; beef steak, 8d; sirloin, 9'-2d; prime ribs. 7M>d; prime ribs (boned and rolled), 9%d; wing ribs (3 chine bones). B%d; topside (41b and over), 6M>d; bolars. 6%d; chock rib, sd; rolled back rib, 7d; corned round, Sd; corned brisket (boned), 6d; brisket and flat rib, 4; thin flank. 3d; gravy beef or ehin meat. sd; minced beef, od; tripe, 6d; dripping, 6d; suet, 4d; eausages, 6d; sausage meat, od; whole shine or legs, 2d; half shins or legs (thick end), 2%d; half shins or legs (knuckle end), 2d; ox kidneys, 1/; ox tongues, 9cl; ox tails, 6d; whole loins, B%d; whole rumps; 9V£d. Mutton.—Sides, B%d per lb; whole legs. 9%d; cut legs, 10; leg. shank end (61b or I under), 10%; hindquarter, 9d; forequarter, 7d; shoulder, 8d; shank end of forequarter, 7Msd: necks (best end). 8d; necks (scrag end). 7d; loin. B%d: middle loin chops; I'; leg chops. 10d: rib cliops. 10d; neck chops (best end). 9d: stewing chops, 7d; flaps. 4d: cutlet* (tiimnied), 1/2; sheep's fry. 8d; kidneys, 3d each; tongues, 3d each: sheep's head (dressed), 6d each: sJieep'is brains, 2d each. Veal.—Fillets, 10 per lb; loins. 9d; shoulder. 6d; cutlets and veal steak. 1/; chops, lid; forequarters, sd; rolled teal, Bd. Lamb. —Sides, lid per lb: forequarters. 9d: loins. 1/2; hindquarters, 1/1; legs, 1/3; chops. 1/3. Pork.—Leg. 10d per lb; loin. 10d; foreloin, with blade, Sd; pork chops, lid: coined hand, 8d: corned belly, 10; pork sausages, Bd. These are cash prices at the shops. ; booking and delivery being a penny a pound extra. Bacon and .Ham. Bacon.—Shoulder rashers, lid per lb; rib rashers, 1/3; bv piece shoulder cut. Sd to 1/. Ham. —Slices, 1/5 per lb; whole hams, 1/3; half hams, 1/5. Butter and Cheese. Butter.—Factory, superfine, 1/4 per Ib; firet grade, 1/3; second grade. 1/214; third grade, 1/2; farm butter, lid. l> Cheese.—Mild, 10d per lb; tasty, 1/6. \ Eggs. ° Hen: Firet grade, 2/ per dozen; B ?' grade, 1/11. Duck: 1/8. "