HOUSEWIVES, COLUMN

Auckland Star, Volume LXVIII, Issue 113, 14 May 1937, Page 9

HOUSEWIVES , COLUMN

WEEK-END PRICES IN SHOPS ' ■ FIRST GRADE EGGS LOWER. J After reaching the highest price* since . about 1927. egf& have become Ices scane. I and consequently lower in price this week. " Kinst grade hen and duck egge are both 2d lower at 2, 10 and 2 S a dozen, respiv- . lively. I The fruit shoiw ar« comparatively well " supplied with imported iriiit.s, and bananas I are still cheap. Inland ami Calif ornian . oranges are in good supply, but price* I are still high. Grapefruit are down Id to " 4d each, but lemons are dearer, from 1 0| to 2/ a dozen. Among the vegetable.-* cueuml>crs and beans are practically I liiniohcd. t Other prices listed are practically unchanged, as follows:— 1 Fruit. I Apples, Jonathan, 4d per ]b; Granny I Smith, 4d lb; Giant Jenitan, 4d ib; ' Stunners, 4d lb; Gulden Delicious, 4d lb; Delicious, 4d lb; Winecap, id !b; Ballarace. cooking, 3d lb; cooking pears, 4<l lb; Winter Cole, 6d lb; mandarine, 5 for 1/; ! I oranges, Island, 2/ and 3/ dozen; Sunkist. j 3d and 4 each: grapefruit. 4d each: pat* ion fruit, 1 6 dozen: It-mow, 1/6 to 2 : bananas, 2d to 4.1 lb; tomatoen. outdoor, first grade, lOd to 1/ lb; coconuts. 4d to 6d each; pineapple*, i Queensland variety, 1/6 to 2,'; hothousegrapee, 2/ to 2/0 lb; i>er6iminone, 2d each; , guavas, (id lb. Vegetables Kumarae, 2d lb; onions, local, 3d lb; rhubarb, 3d and 4d bunch; spring onions, radish, parsnips, beet, carrot*, lV&d; cabbages, 4d to 6d; cauliflowers, 8d to 1/ each; lettuce, 3d to 4d; spinach, IVid bunch; silver beet, 3d bunch; pumpkins, 2d to 3d lb; marrows. Id lb; new potatoes, Id to outdoor beane, 8d ib; celery, 6d to Hki bunch. Fisrt. Snapper and tarakibi, whole, 6d per lb; fillets, 10d; smoked, IOd; skinned b'llete, with winge, Lid; without wings, 1/; eteaks, Sd; tarakihi kippered fillet*, 1/3; trevalls, whole, 7d each; smoked, 8d; smoked tilleie, 4d and. sd; John Dory, tillets, 1/2; mullet, whole, Kaipara, 5d each; Auckland, 7d per ib; smoked, Kaipara, 9d each; Auckland, lOd jier lb; flounder, 1/ per lb; lemon 6&h, 5d per lb; silverstrip, 6d per lb; hapuka steaks, 1/2 per lb; smoked, 1/3; moki steaks, Sd per lb; smoked, 9d; kingfch steaks, 8d per lb; smoked, 9d; salmon, 1/9 per lb; halibut, 1/4 per lb; cod, fresh, 9d per lb; smoked, 1/3; gurnard, whole, 2d; fillets, l%d each; smoked, sd; barracouta, whole, sd; fillets, 6d per lb; smoked, 8d; cream fish, lMtd each; frostfieh, 6d per lb; bake, whole, (id per lb; smoked, 8d; kippers, Scotch, 1/ per pair; crayfish, 9d per lb; 6moked snapper roee, 2/6 per ' lb; fresh snapper roes, 2/; smoked hapuka, , 1/3; mussels, fresh, 1/6 per dozen; rabbits. 1 lOd each; cod fillets, Scotch, 1/6 per lb; smoked bloaters, three for 1/; giblets, 8d per lb; mutton birds, lOd. I Meat. i Beef. —Rump steak, 1/2 per Ib; under--5 cut, 1/4; beef eteak, 7d; sirloin, 9d; [ prime ribs, 7d; prime ribe (boned and rolled), 9d; wing ribe (3 chine bonee), 1 8d; topeide (41b and over), 6Vid; bolain, CVjd; chuck rib, sd; rolled back rib, 7d; . corned round, 8d; corned brisket (boned), j 6d; brisket and flat rib, 4d; flank, 3d; * gravy beef or shin meat, sd; minced '" beef, sd; tripe, 6d; dripping, 6d; suet, 4d; 1 sausages, 6d; sausage meat, sd; whole > ehins or legs, 2d; half shine or legs (thick r end I, 2\4d; half shine or legs (knuckle - end), 2d: ox kidneys, 1/; ox tongues, 0d; s ox tails. 6d; whole loins, BVfed; whole rumpe; 9%d.

Mutton. —Sides, B%d per Ib; whole lege. 9M;d; cut legs. 10d; shank end (61b and under), 10V6d; hindquarter, 9d; forequarter, 7d; shoulder, 8d; ehank end of forequarters, 7%d; neck (best end), 8d; scrag end, 7d; loin, B\4d; middle loin chops, 1/; legs, scrag end, 7d; chops, 10d; rib chops. 10d; 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.

Venl.—Fillets, 10d; loin, 9d; shoulder, 6d; cutlets and veal steak, 1/; chops, lid; forequarters, sd; rolled veal. Bd.

Pork.—Leg, 10d: loin, 10d; foreloin, with blade, 8d; pork chops, lid; corned hand, 8d; corned belly, 10d; pork sausages, Bd. Lamb.—Forequartere, 9d; loins, 1/2; lamb chops, 1/3; hindquarters, 1/1; lece, 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. 1/2 per lb; rashers, 1/3; bv piece, shoulder cut, 9d to 1/1. IT nm.- Slices feookedi, 2/3 lb; whole hams, 1 3; half hams, 1/4. k. Butter and Cheese. Butter.—Factory, first prade, 1/4 per lb; second prade. 1/3; third grade, 1/2%; farm butter, lid per lb. Cheese.-MiU, 10d; tasty, 1/8. Eggs. First made hen. 2 10; B grade. 26: thick, 2 S and 2, I.