HOUSEWIVES' COLUMN.

Auckland Star, Volume LX, Issue 229, 27 September 1929, Page 10

HOUSEWIVES' COLUMN.

WEEK-END PRICES IN SHOPS.

ISLAND TOMATOES CHEAPER,

OTHER LINES UNALTERED

During the past week prices all round showed little alteration on the previous quotations. Island tomatoes have, however, eased a little, and in some shops duck eggs were offered at 1/1 per dozen, as against 1/2 a week ago. Quotations for eggs to-day arc: —Hen 1/3 .to 1/4 pei dozen, duck 1/1 to 1/3 per dozen. Fruit is plentiful, and prices are practically unchanged. Best apples are now fetching up to 6d per lb, and finest dessert pears are the same price. Bacon and hams, also butter a * lc * cheese, are selling at last week s quotations. The market for butter in London is a little firmer than it was a week ago. Supplies of vegetables are equal to the requirements of the market. \ery fine cabbage, cauliflower, and dessert celery are coming to hand. New potatoes are on the small side considering the season of the year. For one thing hard frosts, followed by other cold nights, have tended to retard the development of the new potatoes, and in some districts severe frost has cut down the tomatoes _ and potato plants, which will necessitate fresh plantings being made, and mean shortage of supplies later on. Quotations to-day are: — Eggs. Hen, 1/3 to 1/4 per dozen; duck, 1/1 to 1/2 per dozen. Butter and Cheese,, Superfine factory butter, 1/9 per lb, cash across the counter; Id extra when booked. First grade factory butter, 1/8 per lb; second grade, 1/7; farmers' butter, 1/4 to 1/6 per lb, according to quality. Cheese, mild, 1/2 to 1/4 per lb; extra matured, 1/6 per lb; old port, 1/8 per lb; Pixie-Uno cheese, 6oz cartons, 1/ each, or cuts from 61b loaves, 1/6 per lb. Bacon and Hams. Bacon, in cuts, B%d to 1/1 per prime cuts, 1/3 to 1/5 per lb; rashers, 1/5 to 1/6 per lb; whole hams, 1/2 per lb; rashers, 1/7 per lb; whole, boneless ham, 1/4 per lb. Meat. Bump steak, 1/2; undercut, 1/4; all beef steak, 8d; skirt steak, 8d; sirloin, lOd; prime ribs, 7d; wing ribs (three chine bones), 9d; topside (41b and over), 7d; thick flank, 7d; bolare, 7d; double top rib, 6d; chuck rib, sd; rolled chuck rib, 7d; corned round, Sd; corned brisket (boned), 7d; brisket and flat rib, sd; thin flank, 3d; gravy beef or shin meat, 6d; minced beef, 6d; tripe, 7d; dripping, 7d; suet, 6d; sausages, 6d; sausage meat, od; whole shins or legs, 3d; half shins or legs (thick end), 4d; half 6hins or legs (knuckle end), 3d; ox kidneys, 1/; ox tongues. lOd; ox tails, 8d; whole loins, 9%d; whole rump, llVzd. Mutton.—Leg, 9d per lb; leg (shank end), 61b or under, lOd; hindquarter, 9d; forequarter, 7d; shoulder, shank end of forequarter, 7d; necks, 7%d; loin, lOd; neck and breast, 6d; leg and loin chops, lid; neck chops, 8d; flaps, 4d; cutlets (trimmed), 1/1; aide, 8d; kidneys, 2d each; tongues, 3d; sheep's head (dressed), 6d; sheep's 'fry, 8d; sheep's brains, 3d. Spring Lamb.—Forequarters. 1/5 per lb; hindquarters, 1/7; leg, 1/9; loin, 1/7.

Veal.—Fillets, lid per lb; loins, 9d; shoulders, 7d; cutlets and veal steak, 1/5 chops, lOd; forequarters, 6d; rolled 9d Pork—Leg, 1/ per lb; loin, 1/1; foreloin, with blade, lid; chops, 1/2; coined I hand, lOd; corned belly, 1/; pork sausages, 8d per lb. Fruit. I Apples, dessert, best, 5d to 6d per lb, 'others 4d per lb; cooking apples, 4cl to od per lb; pears, dessert, 4d to (3d per lb; I cooking pears, 3d to 4d per lb; Island tomatoes, 4cl per lb; large ripe fruit, Ocl to 8d per lb; bananas, 4d to 5d per lb; coconuts, ,3d to 4d each; lemons, 1/ to 1/6 per dozen; mandarins, 1/ to 1/6 per dozen; Sydney navel oranges, 3/ per dozen; Island oranges, 1/6 per dozen; Poorman oranges, 1/ to 1/6 per dozen; Californian grapes, lOd to 1/ per lb, good 1/ to 1/4 per lb; loquats, 6d per lb; pineapples, 1/4 to 1/6 per lb; iCalifornian plums, 2/6 per lb; rhubarb, 3d to 4d per bundle. Vegetables. New potatoes, «mall 4d per lb', larger 6d per lb; old potatoes, 81b for 1/; swedes, 121b for 1/; onions, 61b for 1/; kumaras, 81b for 1/; pumpkin, 2d to 3d per lb; tree tomatoes, 6d per lb; table celery, 5d to 6d per head; cooking celery, 2d to 3d per head; lettuce, 2d to 4d per head; cabbage, 3d to 6d each; cauliflower, 3d to 4d each, larger 6d to 8d each; carrot, leek, parsnip, spinach, beet, turnip, and spring onions, each lcl per bundle.