HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVIII, Issue 48, 26 February 1937, Page 11

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

LOWER EGG PRICES. VEGETABLES PLENTIFUL. All grades of hen and duck eggs fell a penny a dozen during the week, and the prices are now 2/ for firat grade and 1/10 for seconds and duck eggs. For other grocery lines, including bacon, ham, batter and cheese values are unchanged. Vegetables in general are plentiful and cheap, favourable weather having brought an over supply of many varieties on to the city . markets. Beans in particular are selling at cheap rates. Ohakune cauliflowers are beginning to come in, and retail rates range from 6d to lOd each. In the fruit shops plums are becoming scarce, with the approach of the end of the season. This year prices have been fairly high throughout, owing to a relatively light crop. Apples continue to come in freely, but tomatoes are going I off, outdoor fruit rising 2d a lb during the week. Current prices are as follow: — Fruit. Apples, fresh season's Gravenstein and Albany Beauty, 4d to 6d per lb; cooking, 3d; Bon Chretien pears, 6d per lb; local, sd; oranges, Jamaican, 2/6 to 3/; lemons, 1/ to 1/6; bananas, 4d and 5d per lb; tomatoes, outdoor, first grade, 6d to 8d; | second grade, 3d; Jamaican grapefruit, 5d and 0d each, California!) 6d; coconuts, 4d to 6d each; pineapples, Queensland variety, 1/6 to 2/; watermelons, 4d lb; hothouse grapes, 1/ to 2/ lb; plums, Purple King, 8d to lOd per lb; Doris, 6d to 8d per lb; Satsuma, 5d to 6d; peaches, cooking, 1/ a dozen; dessert, 2/ to 3/ a dozen; apricots, tkl to lOd per lb; nectarines, 1/ per lb. Vegetables. Kuinaras, 3d; new season's, local, 4d and sd; onions, local, 2d; rhubarb, 3d and 4d a bunch; radish, spring onions, IVid a bunch; parsnips, beet, V6d; carrots, 2d; cabbages, 4d to 8d; cauliflowers, ftd to lOd each; lettuce, 2d to 3d; spinach, 2d to 3d per bunch; silver beet, 3d per bunch; pumpkins, 2d per lb; marrows, Id per lb; cucumbers, outdoor, 4d to Oil; peas, 4d to 5d per lb; new potatoes, Id to lV4d per lb; outdoor beans, 4d and 5d per lb; sweet corn, 3d to 4d cob. 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, lOd per lb; flounder, 1/ per lb; lemon fish, 5d per lb; silverstrip, 6d per lb; hapuka steaks, 1/2 per lb; smoked, 1/3; moki steaks, 8d per lb; smoked, 9d; kingfish steaks, 8d per lb; smoked, 9d; salmon, 1/3 per lb; halibut, 1/4 per lb; cod, fresh, 9d per lb; smoked, 1/3; gurnard, whole, 2d; fillets, IVid each; smoked, sd; barracouta, whole, sd; fillets, 6d per lb; smoked, 8d; cream fish, l%d each; frostfish, 6d per lb; hake, whole, 6d per lb; smoked, 8d; kippers, Scotch, 1/ per pair; crayfish, 9d per lb; smoked snapper roes, 2/6 per lb; fresh snapper roes, 2/; smoked hapuka, 1/3; 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; mutton birds, lOd. Meat. Beef.—Rump steak, 1/2 per lb; undercut, 1/4; beef steak, 8d; sirloin, 9%d; prime ribs, 7%d; prime riba (boned and rolled), 9%d; wing ribs (3 chine bones), B%dr topside (41b and over), 6%d; bolars, 6Vid; chuck rib, sd; rolled back rib, 7d; corned round, 8d; corned brisket (boned), 6d; brisket and flat rib, 4d; 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 shins or legs (thick end), 2%d; half shins or legs (knuckle end), 2d; ox kidneys, 1/; ox tongues, 9d; ox tails. 6d; whole loins, BVid; whole rumps; 9Mil. Mutton.—Sides, B%d per lb; whole legs, 9%d; cut legs, lOd; shank end (61b and under), lOVid; hindquarter, 9<l; forequarter, 7d; shoulder, 8d; shank end of forequarters, 7%d; neck (best end), 8d; scrag end, 7d; loin, B%d; middle loin chops, 1/; legs, scrag end. 7d; chops, lOd; rib chops. lOd; neck chops (best end), 3d; stewing chops, 7d; flaps, 4d; cutlets (tiirime<|i, 1/2; sheep's fry, 8d; kidneys. 3d each; tongues, 3d; sheep's head (dressed). 6<l; sheep's brains, 2d. " Veal.—Fillets, lOd; loin, 9d; shoulder, 6d; cutlets and veal steak, 1/; chops, lid; forequarters, sd; rolled veal, Bd. Late Lamb. —Hindquarter, 1/ per lb; forequarter, 8d; loin, 1/1; leg, 1/2. Pork.—Leg, lOd; loin, lOd; foreloin, with blade, 8d; pork chops, lid; corned hand, 8d: corned belly, lOd; pork sausages, Bd. Spring Lamb.—Forequarters, 9d; loins, 1/2; lamb chops, 1/3; hindquarters, 1/1; legs, 1/3; sides, lid. 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; rashers, 1/4; by piece, shoulder cut, 8d to 1/. Ham.—Slices, 1/5; whole hams, 1/3; half-hams, 1/4. Butter and Cheese. Butter.—Factory, first grade, 1/4 per lb; second grade, 1/3; third grade, 1/2%; farm butter, lid per lb. Cheese. —Mild, lOd; tasty, 1/6. „ . Ems.

Duck, 1/10 a dozen; hen, first grade, 2/; B grade, 1/10.