HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVIII, Issue 30, 5 February 1937, Page 10

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

CHEAPER BATES FOR PEARS.

Fruit prices have fallen a little this week in many instances, particularly for pears, which are now 5d per lb. Increasing supplies of new season's apples are coining in and in consequence prices for cool store fruit have gone down —from 1/6 to I.' per dozen in the case of Canadian Winesap. More peaches and pears are being cropped and quality is improving, but values are still high. It is not considered likely that they will be cheap this season, as crops are light. The big banana shipment brought from j the Cook Islands by the Matua is still green and prices are high for the • ripe fruit. . Current prices are as follow: — Fruit. Apples, Gravenstein, 4d per lb; Canadian Winesap, 1/ per dozen; Albany Beauty, 6d; oranges, Jamaican, 2/6 and 3/; Japanese, 6 a 1/; Suukist navels, 4 a 1/; Jamaican grapefruit, 5d each; lemons, 1/ per dozen; pears, Bon Chretien, 5d per lb; tomatoes, hothouse, 8d per lb; outdoor, 4d to 6d; pineapples, 1/ -to 2/ each; bananas, 4d to 6d per lb; coconuts, 4d to 6d each; plums, 4d to 6d per lb; apricots, 6d to lOd per lb; hothouse grapes, 1/ to 2/ per lb; peaches, 1/6 to 3/ per dozen; nectarines, 6d to 10d per lb; grenadillas, lOd to 1/; pawpaws, 1/ to 2/; Avocado pears, 8d to 1/ each. Vegetables. Potatoes, new, l%d lb; local kumaras, sd; onions, 2d; rhubarb, 3d and 4d per bunch; radish, beet, parsnijSß, 2d; carrots, 2d and 3d; cabbages, Drumhead, 3d and 6d; lettuce, 2d and 3d; silver beet, 2d per bunch; spinach, 2d per bundle; pumpkins, 3d per lb; cucumbers, outdoor, 3d and fid; green peas, 4d and 5d lb; runner beans, 4d and 5d per lb; stringless, 4d and 5d per lb; marrows, 6d to 8d each; apple cucumbers, 2d and 3d; mushrooms, 3/ per lb. Fish. Snapper and tarakihi, whole, 6d per lb; fillets, lOd; smoked, lOd; skinned fillets, with wings, lid; without wings, 1/; steaks, 8d; tarakihi kippered fillets, 1/3; trevalli, whole, 7d each; smoked, 8d; smoked fillets, 4d and sd; John Dory, fillets, 1/2; mullet, whole, Kaipara, 5d each; Auckland, 7d per lb; smoked, Kaipara, 9d each; Auckland, 10d per lb; flounder, 1/ per lb; lemon fish, sd; silverstrip, 6d; hapuka steaks, 1/2; smoked, 1/3; moki steaks, 8d; smoked, 9d; kingfisli steaks, 8d; smoked, 9d; salmon, 1/6 per lb; halibut, 1/4; cod, fresh, 9d; ; smoked, 1/3; gurnard, whole, 2d; fillets, lV4d each; smoked, sd; barracouta, fillets, 8d per lb; smoked, 8d; creamfish, l%d each; frostfish, 6d per lb; hake, whole, 56; smoked, 6d; kippers, Scotch, 1/ per pair; chayfish, 9d per lb; roes, smoked snapper, 2/; fresh snapper, 1/3; smoked hapuka, 1/6; mussels, fresh, 1/6 per dozen; rabbits, lOd 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, lOd; prawns, 2/ per lb. Meat. Beef.—Rump steak, 1/2 per lb; undercut, 1/4; beef steak, 8d; sirloin, 914 d; prime ribs, 7%d; prime ribs (boned and rolled), 9V4d; wing ribs (3 chine bones), 8&d; topside (41b and over), 6%d; bolars, 6V4d; chuck rib, sd; rolled back rib, 7d; corned round, 8d; corned brisket (boned), 6d; brisket and flat rib, 4; thin flank, 3d; gravy beef or shin meat, sd; minced beef, sd; tripe, 6d: dripping, 6d; suet, 4d; sausages, 6d; sausage meat, sd; whole shins or legs, 2d; half shim or legs (thick end), 2%d; half shins or legs (knuckle end), 2d; ox kidneys, 1/; ox tongues, 9d; ox tails, 6d; whole loins, Bfcd; whole rumps; 9%d. Mutton.—Sides, S'/id per lb; whole legs, 9%d; cut legs, 10; leg, shank end (61b or under), 10%; hindquarter, 9d; forequarter, 7d; shoulder, 8d; shank end of forequarter, 7V4d; necks (best end), 8d; necks (scrag end). 7d; loin, B%d; middle loin chops, 1/; leg chops. lOd; rib chops, lOd; neck chops (best end), 9d; stewing chops, 7d; flaps, 4d; cutlets (tiimmed), 1/2; sheep's fry, 8d; kidneys, 3d each; tongues, 3d each; sheep's head (dressed), 6d each; sheep's brains, 2d each. Veal.—Fillets, 10 per lb; loins, 9d; shoulder, 6d; cutlets and veal steak, 1/; chops, lid; forequartere, sd; rolled veal, Bd. Lamb.—Sides, lid per lb; foreqnarters, 9d; loins, 1/2; hindquarters, 1/1; legs, 1/3; chops, 1/3. Pork.—Leg, 10d per lb; loin, lOd; foreloin, with blade, 8d; pork chops, lid; corned hand, 8d; corned belly, 10; pork snusageß, Bd. Those 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; by piece shoulder cut, 8d 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 lb; first grade, 1/3; second grade, 1/2V4; third grade, 1/2; farm butter, lid. Cheese.—Mild, lOd per lb; tasty, 1/6. Ems. Hen: First grade. 2/ per dozen; B grade, 1/10. Duck: 1/10.