HOUSEWIVES' COLUMN.

Auckland Star, Volume LXVIII, Issue 54, 5 March 1937, Page 10

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS. SCARCITY OF ORANGES. DROP IX TOMATO PRICES. Oranges arc scarce this week-end owing to tin' delay of the Port Denison. which will not arrive till .Monday with her consignment of .Jamaican fruit. Ripe bananas are also short, the large Matua shipment still being green. I'ricvs are expected to fall from their present level between 4d j and <)d a lb when these ripen next week. | Local plums are practically finished. | and the retailers arc depending lor sup- i plies on (ioldcn Drops forwarded from Otago. Ci enadill.is and paw paws brought by the Matua are now selling in the shops. The only notable changes in vegetable prices (luting the week have been the fall in carrots to I'ad a bunch and the rise in pumpkin to 3d a lb. The fishmongers have plentiful supplies of snapper and flounder at present, juices for all lines being unchanged. Meat, bacon and ham, butter and cheese, and eggs ate also unaltered. Current prices are as follow: —- Fruit. Apples, fresh season's Northern Spy, 5d per lb; Cox's Orange. 5d per lb: Graven-i stein, -id iter lb; cooking, 3d; Bon Chretien pears. Od per lb; oranges, Jamaican. .'l/ to 4/ per dozen; lemons, 1/6 to 2, ; bananas, 4d to fid per lb; tomatoes, outdoor. first grade, 4(1 to 6d; second gride, 3d: Jamaican grapefruit, (id to 8d each; coconuts. 4(1 to bd each; pineapples. Queensland variety, Hd to I tt; hothouse grapes, 1/ to 2/ lb; outdoor, 1/ a lb: Golden Drop plums. B<l a lb: peaches, cooking. 1 a dozen; dessert. 2/ to *1 ■ a dozen: nectarines, 8d per lb: grenadillas, 9d; paw paws, 1/. Vegetables. Kumaras. 3d; onions, local, 2d; rhubarb, 3d and 4d a bunch; radish, spring onions, parsnips, beet, carrots, lVid; cabbages, 4d to 6d; cauliflowers, 6d to lOd each; lettuce, 2d to .'id; spinach, 2d to 3d per bunch; silver beet, 3d per bunch; pumpkins, 3d per lb; marrows, Id per lb; peas, 5d per lb: new potatoes. Id to Hid per lb; outdoor beans. 4d and ."id per lb: sweet corn, 3d to 4d cob; celery, (id bunch. Fish. Snapper and tarakihi, whole, 6d per lb; fillets, lOd; sinoked, lOd; skinned fillets, with wings, lid; without wings, 1/; 6teaks, 8d; tarakihi kippered fillets, 1/3; trevalli, whole, 7d each; smoked, 8d; smoked fillets, 4d and od; 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, Od per lb; hapuka steaks, 1/2 per lb; smoked, 1/3; tnoki steaks, 8d per lb; smoked, 0(1; kingfish steaks, 8d per lb; smoked, 9d; salmon, 1 !l per 11»: halibut. 1 4 pel lb: cod. fresh. !*d per lb; smoked. 1/3; gurnard, whole, 2d; fillets, lVfed each; smoked, sd; barracouta, whole, fid; fillets, 6d per lb; smoked, 8d; cream fish. IVid each; frostfish, fid per 11>; hake, whole, 6d per ll>; smoked, 8<1; 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 perrdozen; rabbits, lOd each; cod fillets, Scotch, 1/0 per lb; smoked bloaters, three for 1/; giblets, 8d per lb; mutton birds, 10d. Meat. Beef.—Rump steak, 1/2 per lb; undercut, 1/4; beef 6teak, 8d; sirloin, 9Vfed; prime ril«, T'/fcd; prune rilw (boned anil tolled), wing ribs (3 chine bones), 814 d; topeide (41b and over), 6'/4d; bolars, 6V4d; chuck rib, od; rolled back rib, 7d; corned round, 8d; corned brisket (bonedl, 6<l; brisket and flat rib, 4d; flank, 3d; gravy beef or shin meat, oil; minced beef, od; tripe, 6d; dripping, 6d; suet, 4d; sausages, 6d; sausage meat, sd; whole tihins or legs, 2d; half shine or legs (thick end), 2V4d; half shins or legs (knuckle end), 2d; ox kidneys, 1/; ox tongues, 9(1; ox tails. 6d; whole loins, whole rum]*; 9*/2 d. Mutton.—Sides, B'/4d per lb; whole legs. 9'/2(l; cut legs, lOd; shank end (61b and under), lOVzd; hindquaiter. 9d; forequarter, 7d; shoulder, 8d; shank end of forequarters, 7'/4d: neck (beet end), 8d; scrag end, 7d; loin, 8V4(1; middle loin chops, 1/; legs, scrag end, 7d; chops, 10d; rib (hops, lOd; neck chops (best end), 9d; stewing chops, 7d; flaps, 4d; cutlets (trimmed), 1/2; sheep's fry, 8d; kidneys. 3d each; tongues. 3d; sheep's head (dressed). 6d; sheep's brains, 2d. Veal. —Fillets, lOd; loin, 9d; shoulder, 6d; cutlets and veal steak, 1/; chops, lid; forequarters, 3d; rolled veal, Bd. Late Lamb. —Hindquaiter, 1/ per lb; forequarter. 8d; loin, 1/1; leg, 1/2. Pork.- Leg, 10d; loin, lOd; foreloin, with blade, 8d: pork chops, lid; corned hand, Sd ; corrcil belly, Kkl; pork sausages, Bd. Spring Lamb.—Forequarters, Oil: loins, 1/2; lamb chops, 13; 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, 1/2V4; farm butter, lid per lb. Cheese. —Mild, lOd; tasty, 1/6. Eggs. Duck, 1/10 a dozen; hen, first grade, 2/; B grade, 1/10.