HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIX, Issue 207, 2 September 1938, Page 10

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS BANANAS SLIGHTLY CHEAPER. GREEKS MORE PLENTIFUL. 1 _ Increased supplies of ripe bananas have brought prices down to 3d and 4d a lb this week. Otlifcr fruit prices are practically unchanged, oranges selling comparatively cheaply from 1/6 a dozen. Vegetables in season are plentiful, and cabbages an<l cauliflowers now cost about half what they did a few weeks ago. Egg prices are steady, first grade hen selling at 1/6 a dozen. Current prices in city shops are as follow:— j Fruit. Apples: Rome Beauty, 4d per lb; Wiuesap, 4d and 3d lb; Sturineis, 3d and 4d; Delicious, 3d and 4d; Granny Smith, 4d. Pears: Winter Cole and Nelis, 4d and sd; cooking, 3d. Mandarins, 6 and 8 a 1/. Oranges: l&land, 1/6 to 2/ dozen; Australian navels, 1/6 to 2/6; Calif ornian grapefruit, tkl each; New Zealand, 1/ to 1/6 dozen. Lemons: Local, 6d to 1/ dozen. Bananas: 3d and 4d lb. Tomatoes: Hothouse, 3/ to 5/ lb. Pineapples: Island Queen, 1/ to 1/6 each. Tree tomatoes: 8d and lOd lb. Chinese gooseberries: 1/ dozen. Island tomatoes: 1/6 a lb. I Vegetables. Kumaras, 61b for 1/; onions, 3d lb; beet, 3d bunch; lettuce, 3d each; pumpkins, 2d lb; potatoes, 81b to IOLb 1/; carrots, 2d bunch; marrows, 6d and S)d each; celery, 4d to 6d bunch; table celery, 8d to 1/ bunch; sijver beet, 3d bunch; spinach, 4d bundle; cabbages, 4d to 8d each; leeks, 2d each; radish and spring onions, 2d bunch; cauliflowers, 3d to Od each; rhubarb, 4d to Od bunch; parsnips, 3d a bunch. | FIsTl. I Snapper and Tarakilii, whole, 6d lb; fillets, lOd; smoked, lOd; skinned fillets, ; with wings lid, without wings 1/; steaks, 8d; tarakilii kippered fillets, 1/3; trevalli, i whole 7d each, smoked 8d; smoked fillets, j 4d and sd; Joim Dory, fillets, 1/2; mullet, I whole, Kaipara 5d each, Auckland 7d lb; smoked, Kaipara 9d each, Auckland lOd lb; flounder, 1/ ib; lemon fish, 5d lb; silver strip, 6d lb; hapuka steaks, 1/2 lb; smoked, 1/3; moki steaks, 8d lb; smoked, 9d; kingfish steaks, 8d lb; smoked, 9d; salmon, 1/9 lb; cod, fresh, 9d lb; smoked, 1/3 lb; gurnard, whole, 2d; fillets, lVfed each; smoked, sd; barracouta, whole sd, fillets 6d lb, 6moked 8d; cream fish, ll£d each; frostfish, 6d lb; hake, whole 6d lb, smoked 8d; kippers, Scotch. 1/ pair; crayfish, 9d to lOd lb; smoked hapuka, 1/3; I cod fillets, Scotch, 1/6 lb; smoked bloaters, three for 1/; giblets, 8d lb: mutton birds, 1/; whitebait, 7/ lb. { Meat. Beef. —Rump steak, 1/4 lb; undercut, 1/6; beef steak, 9d; sirloin, lOd; prime ribs, 8d; boned and rolled, lOd; wing ribs ! (three chine bones), 9d; topside (41b and over), 8d; bolars, 8d; chuck rib. 6d; rolled back rib. 9d ; corned round, 9d; corned brisket (boned), 7d; brisket and flat rib, sd; thin flunk, 4d; gravy beef or shin beef, 7d; minced beef, 7d; tripe, 6d; dripping, 6<l; suet, 4d; sausages, 6d; sausage meat, sd; whole shins or legs, 3d; t half shins or legs (thick end), 3V6d; half i shins or legs (knuckle end), 3d; ox kidneys, 1/; ox tongues, lOd; ox tails, 7d; whole loins, 9d; whole rumps, lOd. Mutton—Sides, 8d per lb; whole legs, lOd; cut legs, leg, shank end (61b or under), lid; forequarter, 7d; shoulder, 8d; shank end of forequarter, 7Vfed; necks (best end), 8d; necks (scrag end), 7d; loin, 9%d; middle loin chops, 1/1; leg chops, 1/; rib chops, lid; neck chops (best end), 9d; stewing chops, 7d; flaps, 4d; cutlets (trimmed), 1/3; sheep's fry, t ?• k , ,d " e y 8 ' 3( * each, tongues, 3d each; sheep s head (dressed), 6d; sheep's brains, | Lamb.—Hindquarters, 1/; forequartere, legs, 1/3; loins, 1/; sides, lid; chop®, | Veal.—Fillets, 1/; loin, lid; shoulder, ]8d; cutlets and veal steak, 1/2; chops, 1/1 - ; forequarters, 7d; rolled veal lOd; veal | rump steak, 1/4. I V• '° ,n > I/; foreloin, with 'Od: pork chops, 1/1; corned hand, ' ii. ct^ belly, 1/; pork sausages, 9d. 1 _ 1 nese are cash prices at the shops, booking and delivery being Id a lb extra. I Bacon and Ham. | Bacon.—Shoulder rashers, 1/3 lb; rashers, 1/6; by piece, shoulder cut, lid i to 1/2. Ham -Slices (cooked), 2/3 lb; whole hams, 1/4; half hams, 1/5. Butter and Cheese. I Butter.—Factory, first grade, 1/4% lb: i second grade, 1/4. j Cheese.—Mild, 1/; tasty, 1/6 and 1/8. I Eggs. ', /F irs £ B T ad , e , hen ' 1/6 dozen; B grade, j 1/4. Duck, 1/6 and 1/4.