HOUSEWIVES' COLUMN

Auckland Star, Volume LXVIII, Issue 269, 12 November 1937, Page 10

HOUSEWIVES' COLUMN

WEEK-END PRICES IN SHOPS.

EGGS UP 2D A DOZEN

FRESH SUPPLIES OF ORANGES. The price of eggs has been raised 2d a dozen thus week owing to the seasonal decline in First grade are now 1/8 a dozen. The butchers have again reduced the price of lamb by Id or 2d a lb according to cut, the new range of value being given below. Vegetables are more plentiful and cheaper, especially cauliflowers and spinach. Hothouse tomatoes are selling at lower rates than last week. The first New South Wales oranges to arrive since the embargo waa lifted for the summer were landed by the Wanganella, and from now on fresh supplies are expected by each boat fiom Sydney. Prices are unchanged. Current pricea in city shops are as follows:—

Fruit Apples: Calif ornian Mackintosh red, 2%d each; Tasma, 4d and 5d lb; Sturmers, 5d per lb; Delicious, 4d and 5d per lb. Pears: Cooking, 4d per lb; Winter Cole, fld. Lo:al grapefruit: 9d to 1/6 dozen; Jamaican, 3d to 4d each. Oranges: Navels, 2/6 to 3/ per do/.en; Australian Yalencias, 2/ to 2/6 dozen. Passion fruit: 2/ to 3/ per dozen. Lemons: 6d to 1/. Bauanns: 4d and 6d per lb. Tomatoes: Island, 1,6 >b; hothouse. 1/6 and 1/9 per lb. Coconuts: 4d to 6d each. Pineapples: Queensland, 1/9 to 2/; Island, 1/ each. Tree tomatoes: 1/ per lb. Mushrooms: Cultivated. 4/ per lb. Grapes: Malaga. 1/8 per 11>; Ribiers, 2.'; Emperor, 1/6. Plums: Califomian. 1/3 per lb. Mangoes: 4d to 6d each. Strawberries: 2/ to 3/ a chip. Pawpaws: 1/ to 1/6 each. Vegetables. Kumaras, 3d per lb; onions, Australian and local, 4d; rhubarb, 4d and 6d a bunch; white turnips, radish, 2d; beet, 3d bunch; cabbages. 4d to 6d ; cauliflowers. 4il to 6d: lettuce, 3d to 4d; spinach. IVid to 2d bunch; pumpkins, 6d lb; potatoes, 2d to 3d, new 3d; carrots, 3d bunch; parsnips, 4d; asparagus, 8d to 1/ per bunch; cucumbers, hothouse, 1/ to 1/3 each. 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 por lb; smoked, 1/3; moki steaks, 8d per lb; smoked, 9d; kingfish steaks. 8d per lb; smoked, 9<l; salmon, 1/9 per lb; cod, fresh. 9d per lb; smoked, 1/3 per lb; gurnard, whole, 2d; fillets, lV4d each: smoked, sd; barracouta, whole sd. fillets 6d per lb, smoked 8d; creain fish, lV4d each; frostfish, 6d per lb; hake, whole 6d per ib, 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 Tsland oysters, 1/3 a dozen on shell; whitebait, 7/ lb. Meat. Beef. — Rump 6teak, 1/4 per lb; undercut, 1/6: beef steak, 8d; sirloin. lOd; prime ribs Bd, boned and rolled lOd; wing ribs (three chine bones), 9d; topside (41b and over), 7d; bolars7d; chuck rib. sd; rolled back rib. 8d; corned round, 9d; corned brisket (boned), 6d; brisket and flat rib. 4<l; thin flank. 3d: gravy beef or shin beef. 0<1: minced beef. 6d; 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, lOd; ox tails, 6d; whole Joins, 9d; whole rumps, lOd. Mutton.—Sides. 7d per lb; whole legs, 9d: cut legs, 9*4(1; leg, shank end (61b or under), lOd; hindquarter, 8d; foreqiiarter, 6d; shoulder, 7d: shank end of foreqiiarter, necks (best end), 7d: necks (scrag end). 6d: loin, B'/4d; middle loin chops. 1/; leg chops, lid: rib chops, lOd: neck chops (best end), 8d: stewing chops, 6d: flaps, 3d: cutlets (trimmed), 12: sheep's fry. 8d: kidneys, 3d each: tongues, 3d each; sheep's head (dressed), 6d; sheep's i brains, 2d. New Season's Lamb.—Hindquarters, 1/4: forequartere, 1/1: legs, 1/6; loins, 1,4; sides, 1/2: chops, 1/6. Veal.—Fillets, lid; loin, lOd; shoulder, 7d; cutlets and veal steak, 1/1; chops, 1/: forcquarters, 6d; rolled veal, 9d; veal l rump steak, 1/3.

Pork.—Leg. 1/; loin, 1/; foreloin, with blade, 10il; pork chops, 1/1; corned hand, lOd; corned belly, 1/; pork sausages, 9d. These are cash prices at the shops, booking and delivery being a penny a lb extra. Bacon and Ham. Bacon.—Shoulder rashers, 1/3 per lb; rashers, 1/0; by piece, shoulder cut, lOd to 1/2. Ham.—Slices (cooked), 2 8 per lb; whole hams, 1/5; half hams, 1/6. Butter and Cheese. Butter.—Factory, first grade, \/VA per lb: second grade, 1/3 - i Cheese. —Mild, 10(1; tasty, 1/0. Eggs. First grade lien, 1, 8 per dozen; B grade, 1/0; duck, 1/8.