HOUSEWIVES' COLUMN.

Auckland Star, Volume LXIX, Issue 225, 23 September 1938, Page 12

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS

ISLAND ORANGES ARRIVE.

NEW POTATOES CHEAPER.

A frcfch shipment of Island oranges, the last of the season, relieved the shortage this week to some extent, but there is still a scarcity of Australian navels. Island tomatoes are now available at 1/ ; and 1/6 a lb, local hothouse fruit being scarce and dear. Vegetables are plentiful, especially pota- ' toes. Increasing supplier of new season's potatoes are coming forward, and prices i this week have dropped, now ranging ; from 2d to 5d a lb. Current prices in city shope are as I follows: — , Fruit. Apples: Sturmere, 4d per lb; Rome Beauty, 4d; Delicious, 4d anS od; Granny Smith, od. Pears: Winter Cole and Nelis, 4d and sd. Oranges: Island, 1/6 to 2/6; Australian naveis, 2/6 dozen. Californian grapefruit: od each; New Zealand, 1/ to 1/6 dozen. Lemons: Local, 6d to 1/ dozen. Bananas: 3d to 4d lb. Tomatoes: Hothouse. 3/ to 5/ lb; Island, 1/ to 1/6 lb. Pineapples: Island Queen, 1/ to 1/6 each. Tree tomatoes: 10(1 lb. Pawpaws: 1/ to 2/. Californian grapes: Ribiers, 1/8 lb; ' Malagas, 1/4 lb. Plums: 1/ lb. Vegetables. Kumaras, 61b for 1/; onions, 3d lb; beet, 3d bunch; lettuce, 3d and 4d each; pumpkins, 2d lb; potatoes, 81b to 101b 1/; new, 2d to od lb; kidney, 6d lb; carrots, 2d bunch; marrows, 6d and 9d each; table celery, 8d to 1/2 bunch; silver beet', 3d bunch; spinach, 3d bundle; cabbages, 6<l to 8d each; leeks, 2d each; radish, and spring onions, 2d bunch; cauliflowers, 6(1 to lOd each; rhubarb, 4d to 6d bunch; parsnips, 3d each; hothouse cucumbers, l/ each; Island, 6d to 8d each. Fish. Snapper and tarakihi, whole, 6d lb; fillets, lOd; smoked. lOd; skinned fillets, with wings lid, without wings 1/; steaks, 8d; tarakihi kippered fillets, 1/3; trevalli, I whole 7d each, smoked 8d; smoked fillets, 4d and sd; John Dory, fillets, 1/2; mullet, whole, Kaipara 5d each, Auckland 7d lb; smoked, Kaipara 9d each. Auckland lOd lb: flounder, 1/ lb; 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; . 6almon, 1/9 lb; cod, fresh, 9d lb; smoked, j 1/3 lb; gurnard, whole, 2d; fillets, l%d each; smoked, sd; barracouta, whole sd, i fillets 6d lb, smoked 8d; cream fish, l%d J each; frostfish, 6d lb; hake, whole 6d lb, | 6moked 8(1; kippers, Scotch. 1/ pair; crayfish, 9d to lOd lb; smoked hapuka, 1/3; 'cod fillets, Scotch, 1/6 lb; 6moked bloaters, I three for 1/; giblets, 8d lb; mutton birds, j 1/; whitebait. 7/ lb. I Meat. j Beef.—Rump steak, 1/4 lb; undercut, 1/6; beef steak, 9(1; sirloin, lOd; prime rilie, 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 i brisket (boned), 7d; brisket and flat rib, ) sd; thin flank, 4d; gravy beef or shin j beef, 7d; minced beef, 7d; tripe, 7d; dripping, 6d; suet, 4d; sausages, 6d; sausage meat, sd; whole shins or legs, 3d; half shin 6 or legs (thick end), 3%d; half 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, 10(1; cut legs, 10% d; leg, shank end (61b or under), lid; forequarter, 7d; shoulder, 8d; shank end of forequarter, 7%d; 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, 9d; kidneys, 3d eacli , tongues, 3d each; sheep's head (dressed), 6d; sheep's brains, 3d. Lamb.—Hindquarters, 1/; forequarter®, legs, 1/3; loins, 1/; sides, lid; chops, Veal. —Fillets, 1/; loin, lid; shoulder, 8d; cutlets and veal steak, 1/2; chops, 1/1forequarters, 7d; rolled veal, 10d: veal rump steak, 1/4. Pork. Log, 1/; loin, 1/; foreloin, with blade, lOd: pork chops, 1/1; corned hand, corne d belly, 1/; pork sausages, 9d. Ihese are cash prices at the shops, booking and delivery being Id a lb extraBacon and Ham. Bacon.—Shoulder rashers, 1/4 to 1/5 lb; 1/7 ' piece, shoulder cut, lid to 1/2. Ham-Slices (cdoked), 2/3 lb; whole hams, 1/4; half hams, 1/5. Butter and Cheese. Butter—Factory, first grade, 1/4% lb: ■ second grade, 1/4. Cheese.—Mild, 1/; tasty, 1/6 and 1/8. Eggs. 1 J g T ad * hen > '/6 dozen; B grade, 1/4. Duck, 1/6 and 1/4.