HOUSEWIVES' COLUMN.

Auckland Star, Volume LIX, Issue 224, 21 September 1928, Page 9

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

egos snunr cheap.

FISH STILL SCARCE.

FRUIT PLENTIFUUL. AND CHEAP. « il ■ • Larger supplies of second-grade batter ire now offering, and in some establishments the retail price for that quality has been reduced oiie penny per pound. Best factory butter is, however, still 1/9 per lb cash across the counter, and second-grade sells at 1/7 to 1/8 per lb. Farmers' butter is now more plentiful. Eggs continue low in price, but attempts are being made to get together x parcel for export. At 1/4 per dozen retail fresh hen eggs cannot be a paying proposition for the poult rykeeper. Some shops liave fresh hen eggs marked at 1/0 per dozen. Supplies of fruit continue heavy. Oranges are becoming a cheaper line, as good-sized navels oan be got for 1/ per and larger ones at 5 for 1/- Mandarins are low in price, ranging from 8d to 1/ per dozen. Valencia oranges of good size are also offered at 1/ per dozen. Lemons are now more plentiful, and sell from 1/ to 1/6 per dozen. Imported grapes are low in price, being offered at 1/2 to 1/4 per lb. .Continued windy weather has meant Bmaller supplies of fish coming to hand during the past weak. Lobster, however are still plentiful, and small quantities pf whitebait have come to hand. Quotations to-day are:— Batter and Cheese. * First grade factory but f er, 1/9 per lb; second, 1/7 t© 1/8 per lb, cash acros? the counter and one penny per pound extra when booked; farmers* butter, 1/4 to 1/5 per lb; cheese, 1/2 to 1/4 per lb; extra matured, 1/6 per lb; old Port, l/c per lb. Egga. Hen eggs, 1/4 to 1/5 per dozen; duck. 1/3 to 1/4 p€r dozen. Bacon and Hams. Bacon, In cuts, BAd to 1/2 per lb; prime cuts, 1/3 to 1/5; in rashers, 1/1 to 1/6; whole ham . i/1 per lb; rashera, 1/8 per lb. Meat. Beef—Rump steak, 1/2; Vndercui 1/4; all beef steak, 8d; skirt staak, 8d; sirloin, lOd; prim© ribs, 7d; wing rihg (three chine bones), 9d; topside (41b and over), 7d; thick flank, 7d; bolars, 7d; double top rib, 6d; chuck rib, sd; rolled chuck rib, 7d; corned round, 8d; corned brisket (boned), 7d; brisket and flal rib, sd; thin flank, 3d; gravy beef oi shin meat, 6d;- minced beef, 6d; tripe 7d; dripping, 7d; suet, 6d; sausages, 6d; sausage meat, sd; whole shins or legs 3d; half shins or Tegs (thick end), 4d; half shins or legs (knuckle ned), 3d; os kidneys, 1/; oi tongues, 8d; ox tails 8d; whole loins, •id'; whole rumps, lljd Mutton.—Leg, 9d per lb; leg (shanl end, 61b or under), lOd; hindquarter 9d; forequarter, 7d; shoulder, 7Ad; shank end of forequarter, 7d; necks 7Jd; loin, lOd; neck and breast, fid; lej and loin chops, lid; neck chops,, 8d; flaps, 4d; cutlets "(trimmed), 1/1; side 8d; kidneys, 2d each; tongues, 3d; sheet's head (dressed), 6d; sheep's fry 8d; sheep's brains, 3d. Veal.—Fillets, lOd per lb; loins, 8d shoulders, 6d; cutlets and veal steak lid; chops, 9d; forequatters, sd; rollet veal, Bd. Pork.—Leg, lOd per lb; loin, lid; fore loin, with blade, 9d; pork chops, 1/ corned hand, 8d; corned belly, lOd; port sausages, 7d. Fish. Retail prices at Auckland: Fresl fillets tarakihi, 4d each; schnapper, 4d trevalli, 3d; John Dory, 6d; kingfish Bsi per lb; kippered fillets, 1/ per lb lemon fish, 8d per lb; gurnet, 3d each cream fish, 3d each; mussels, 1/6 pe dozen; fresh schnapper, 6d each; fresl tarakihi, 6d each; trevalli, 4d each mullet, 6d each; flounder, 4d to 1, each; hapuka steaks, lid per lb; hapuki fins, 5d per lb; kingfish steaks, 8d pe lb; smoked, best tarakihi, 6d each; be a schnapper, 8d each; mullet, 7d each trevalli, 6d each; silver strip, 4d; cray fish, 9d to 2/; oysters, 2/6 per carton whitebait, 2/6 per carton; cockles, 3< per dozen; rabbits, 1/ each. Fruit. Apples: Dessert, 3d to 4d per lb cooking, 3d to 4d per lb. Pears: Des Bert, 4d per lb; Winter Nelis, 5d per lb cooking, 3d per lb. Tomatoes, 8d to 1 per lb; bananas, 4d to 5d per lb; pas iion fruit (scarce), 1/6 to 2/ per dozen imported grapes, 1/2 to 1/4 per lb; pint tipples, 1/2 to 1/8 each, according t size; lemons, 1/ to 1/6 per dozen; pooi man oranges, 1/ to 1/C per dozen; Valen 2ia oranges, 1/ to 1/6 per dozen; naw oranges, 1/ per dozen; large do-, 1/6 jk iozen; Sydney oranges, 2/ to 2/6 p< dozen; Island oranges, 1/6 to 2/ jk iozen; small Island oranges, 1/ p« iozen; mandarins, 8d to 1/ per dozen larger mandarins, 1/6 per dozen: rhi barb, 6d per bunch. Vegetables. New potatoes, 4d per lb; fine lar£ tubers, 5d to 6d per lb; old potatoe 101b for 1/; swedes, 121b for 1/; onion 51b for 1/; pumpkin, 61b for 1/ kumaras, 61b for 1/; cabbage, 2d to j each; lettuce, 2d to 3d each, best head Id to 6d each; cauliflower, 2d to 6d p< liead; carrots, turnips, radish, leeks ar spring onions, Id per bunch; beet ar watercress, ljd per bunch; epinnach, S per bunch; celery, cooking Id to 2d pi head, dessert 6d to 8d per head.