HOUSEWIVES' COLUMN

Auckland Star, Volume LXVIII, Issue 281, 26 November 1937, Page 15

HOUSEWIVES' COLUMN

WEEK-END PRICES IN SHOPS. STRAWBERRIES CHEAPER. SLIGHT RISE IN BANANAS. Bananas are a little dearer than last week, the temporary over-supply of the local market having passed. Fresh supplies are due at periods, however, and a special Fijian shipment is on order for Christmas. Strawberries are becoming more plentiful and prices have been reduced during the week. The city is better supplied with vegetables and prices are lower all round than they have been for some months. The price of hen eggs is unchanged, but A giade duck are up a penny to 1/9 per dozen. Current prices in city shops are as follows:— Fruit. Apples: Canadian Jonathan, Delicious, 2d each; 'lasma, 6d per lb; Stunners, 5d per lb; Delicious, 5d per lb. Pears: Cooking, 4d per lb; Winter Coles, 6d. Local grapefruit: 9d to 1/6 doz.; Jamaican, 3d to 4d each; Sunkist, sd. Oranges: Australian Valencia*;, 2/ to 2/6 per dozen. Lemons: 6d to 1/. Bananas: 4d and 5d per lb. Tomatoes: Hothouse, 1/4 to 1/6 lb. Coconuts: 4d to fid each. Pineapples: Island, 1/ each. Tree tomatoes: 1/ per lb Mushrooms: Cultivated, 4/ per lb. Grapes: Malaga, 1/8 per lb; Kibiers, 2/; Emperor, 1/6. Plums: Californian, 1/3 per lb. Mangoes: 4d to 6d each. Strawberries: 1/9 to 2/6 per chip. Pawpaws: 1/ to I' 6 each. Vegetables. Kumaras, 4d per lb; onions. Australian and 4d; rhubarb, 4d and 6d a bunch; white turnips, radish, 2d; beet, 3d bunch; cabbages, 4d to 6d; cauliflowers, 4d to 6d; lettuce, 3d to 4d; spinach, to 2d

bunch; pumpkins, 6d lb; potatoes, 2d to 3d, new 3d; carrots and parsnips, 2hid per bunch; 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, Sd; smoked fillets, 4d and sd; John Dory, fi]let6, 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; 6ilvenstrip, 6d per lb; hapuka steaks, 1/2 per lb; smoked, 1/3; moki 6teaks, 8d per lb; smoked, 9d; kingfish steaks. 8d per lb; smoked, ftd; salmon, •1/9 per lb; cod, fresh. 9d per lb; smoked, 1/3 per lb; gurnard, whole, 2d; fillets, l%d each; smoked, 3d; barracouta, whole sd, fillets 6d per lb, smoked 8d; cream fish, l%d 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 Island oysters, 1/3 a dozen on shell; whitebait, 7/ lb. Meat. Beef. — Rump steak, 1/4 per Tb; undercut, 1/6: beef steak, 8d; sirloin. lOd; prime ribs Bd, boned and rolled lOd; wing ribs (three chine bones), 9d; topside f4lb and over), 7d; bolare. 7d; chuck rib. sd; rolled back rib, 8d; corned round, 9d; corned brisket (boned). 6d; brisket and flat rib, 4d: thin flank, 3d; gravy beef or shin beef, 6d: minced beef. 6d; tripe, 6d; dripping, 6d; suet, 4d; sausages, 6d; sausage meat, sd; whole 6hins 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 loin 6, 9d; whole rumps, lOd. Mutton.—Sides. 7d per lb; whole legs, 9d: cut legs, 9V4d: leg. shank end (61b or under), 10d; hindquarter, Sd: forequarter, 6d; shoulder, 7d: shank end of forequarter. 6%d; necks (best end), 7d: necks (scrag end). 6d; loin, 8V&d: middle loin chops, 1/; leg chops, lid: rib chops. 10d; ne.-k chops (best end), 8d; stewing cliops, 6d;

flaps, 3d; cutlets (trimmed), 1/2; sheep's fry, 8d; kidneys, 3d each; tongues, 3d each; sheep's head (dreesed), 6d; sheep's brains. 2d. New Season's Lamb.—Hindquarters, 1/3: forequarters, 1/; legs, 1/5; loins, 1/3; sides, 1/1; chops, 1/5. Veal.-—Fillets, lid; loin, lOd; shoulder, 7d; cutlets and veal steak, 1/1; chops, 1/; forequarters, 6d; rolled veal, 9d; veal rump steak, 1/3. Pork.—Leg, 1/; loin, 1/; foreloin, with blade, 1(M; 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, 1/6; by piece, shoulder cut, lCd 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, 1/4% per lb; second grade, 1/3%. Cheese. —Mild, lOd; tasty, 1/6. Eggs. First grade hen, 1/9 per dozen; B grade, 1/7; duck, 1/9.