HOUSEWIVES' COLUMN

Auckland Star, Volume LXVIII, Issue 233, 1 October 1937, Page 10

HOUSEWIVES' COLUMN

WEEK-END PRICES IN SHOPS.

BEEF AND LAMB DEARER.

FRESH SUPPLIES OF GRAPES

Prices of all meats except mutton were raised to-day, most cuts of veal, pork, lamb aiul beef being increased Id and others %d. This follows a rise on the wholesale market which has brought Wcsttield prices to the highest levels for at least six years.

In the fruit shops bananas and pineapples are cheaper than last week. A large shipment of Caliiornian grapes was landed by the Monterey to-day. New potatoes are early this year and already good quantities from Pukekolie and local gardens are coming on to the city markets. Prices have gone down to 4d a lb. Current prices in city shops are as follows: — Fruit. Apples: Tasma, 2d each; Rome Beauty, 4d per lb; Granny Smith, sd: Stunners, 4(1; Delicious, 4d; Brighton, od. Pears: Looking. 4d per lb; Winter Cole, 6d. Local grapefruit: 9d to 16 dozen. Oranges: Australian Navels, 2/ to 3/ dozen; Island, 2/6. Passion fruit: 2/ to 3/ per dozen. Lemons: 8d to I,'. Bananas: 4d and 5d lb. Tomatoes: Island, 2,6 lb; hothouse, 3/6 to 4/. Coconuts: 4d to 6d. Pineapples: Queensland, 1/ to 2/. Tree tomatoes: First grade, 8d lb. Mushrooms: Cultivated, 3/6 to 4/ lb. Grapes: Malaga, 1/6 lb; Ribiers, 1/8 lb. Vegetables. Kumaras, 3d per lb; onions, Australian and local, 4d; rhubarb, 4d to 6d a bunch; white turnips, radish, l%d; beet, 2d bunch; cabbages, 3d to 6d; cauliflowers, 6d to lOd; lettuce, 3d to 4d; spinach, 2d to 3d bunch; pumpkins, 4d lb; potatoes, 2d to 3d. new 4d lb; celery, table 6d and 8d a head, cooking 3d to 6d; leeks, 3d and 4d bundle; carrots and parsnips, 3d lb; asparagus, 8d to 1/ bunch. 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; spioked, 8d; smoked fillets, 4d and sd; John Dory, tllets. 1/2; mullet, whole, Kaipara s<l each, Auckland 7d per lb; smoked, Kaipara 9d each, Auckland lOd per lb; flounder. 1/ per lb; lemon fish, ;V1 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, 1/9 per lb; cod, fresh, 9d per lb; smoked, 1/3 per lb; gurnard, whole, 2<f; fillets, l%d each; smoked, sd; barracouta, whole sd. fillets 6d per lb. smoked 8d; cream hsh, l%d each; frostfish, 6d per lb; hake, whole 6d per lb, smoked 8d; kippers, Scotch. 1/ per pair; crayfish. 9d lb: smoked hapuka, 1 '3; mussels, fresh. 1/6 per dozen; rabbits, lid each; cod fillets. Scotch. 1/6 per lb: smoked bloaters, three for 1/: giblets, 8d per lb; mutton birds, 1/; Stewart Island oysters, 1/3 a dozen on shell; whitebait, 7/ lb. Meat. Beef. — Rump steak. 1/4 per lb: undercut. 1/6; beef steak, 8d; sirloin, lOd; prime ribs (boned* and rolled), lOd; wing ribs (three chine bones), 9d; topside (41b and over), 7d; bolars. 7d; chuck rib. 6d; rolled back rib, 8d; corned round, 9d; corned brisket (boned), 6d; brisket and flat rib, 4d; flank, 3d: gravy beef or shin meat, 6d; minced beef. 6d; tripe, 6d; dripping, 6d; suet, 4d: sausages, 6d; sausage meat, od; whole shins or legs, 2d: half shins or legs (thick endl, 2%d; half shins or legs (knuckle end), 2d; ox kidneys, 1 ; ox tongues, lOd: ox tails, 6d; whole loinSj 9d; whole rumps, 10d.

Mutton.—Sides. B%d "per lb; whole legs, 9%d; cut leas, lOd: shank end (61b and nnder), 10% d: liindquarter, 9d; forequarter, 7d; shoulder, 8d: shank end of forequarters. 7%d: neck (best end), 8d; 6crag end, 7d; loin, B%d: middle loin chops. 1/; lees, scrag end, 7d; chops, lOd; rib chops, lOd; neck chops (be6t end). 9d: stewing chops, 7d: flaps. 4d: cutlets (trimmed), 1/2; sheep's fry, 8d; kidneys. 3d each; tongues. 3d; sheen's head (dressed). 6d; sheep's brains, 2d. Veal.—Fillets, lid; loin, lOd: shoulder. 7d; cutlets and veal steak, 1/1: chops, 1/; forequarters, 6d: rolled veal. 9d. Pork.—Leg. 1'; loin, 1/; foreloin. with blade. lOd: pork chops, 1/1; corned hand, lOd; corned belly. ]/; pork sausages, 9d. Lamb.—Forequarters, 8d; loins. 11: hindquarters, 1/; legs. I' 2. Xew season's lamb: Forequarter. 1 6; liindquarter, 1/8: legs, 1/10; loin, 1 8. These are cash prices at the shops, booking and delivery being a penny a lb extra. Bacon and Ham. Bacon.—Shoulder rashers, 1/2 per lb; rashers, 1/5; by piece, shoulder cut, 9d to 1/1. Ham.—Slices (cooked). 2/6 per lb; whole hams, 1/3; half hams, 1/4. Butter and Cheese. Butter.—Factory, first grade, 1/4% per lb: second grade. 1/4. Cheese.—Mild, lOd; tasty, 1/6. Eggs. First grade hen, 1/6 per dozen; B gfade, 1/5; duck, 1/6.