Page 4 Advertisements Column 2

NZ Truth, 15 March 1924, Page 4

THE PUBLIC TRUST OFFICE Value of assets and funds under administration at 81st March, 3«23, £28,904,798. THE PUBLIC TRUSTEE WILL Prepare your Will and hold it ln safe custody free of any charge; if appointed executor. Act with private persons appointed under a Will as Advisory Trustee to cooperate with the Public Trustee m any estate or business requiring expert management. Act as Trustee m place of private persons who may wish to retire from the office of Trustee. Act aa administrator of estates of persons dying without leaving a Will. The trouble and expense of finding sureties is thus avoided. THE FIDELITY AND INTEGRITY OF THE PUBLIC TRUSTEE AND OF ALL OFFICERS EMPLOYED BY HIM ARE GUARANTEED BY THE STATE. Enquiries will be welcomed, and Information gladly supplied on application to THE PUBLIC TRUSTEE, WELLINGTON, or any Branch of the Public Trust Office. i . -' ' Perfect Pickling Process Use I Cheap. I easy, and A unfailingly y satisfactory* A perfect condiment packed by 'X* to save you bother when pickling. Just mix with vinegar and boil for a splendid liquor. TWO KINDS: CHOW CHOW (Hot) PICCALILLI (Mild). Be sure to specif/ strength when ordering from your grocer. How to make a delicious Mustard Pickle of White Cabbage and Onion. Take 3lbi of white cabbage (free from green leave*) and §lb Onion* (peeled) ; Cut white heart of cabbage inlo quarters "hen cut quarters across into slices. Slice up onions and place all into brine (lib salt to i gallon of water) let stand 12 hours — then scald vegetables m brine until tender (not soft) strain, wash and thoroughly drain. Place contents of J'b tin of "X" Musto m an earthenware basin and mix with a little vinegar into a smoolh paste. Add remainder of 3 PINTS of vinegar and 6ozs of white sugar, and bring to boil m an enamelled saucepan. While hot, pour liqour over vegetables, stir the whole well together, then bottle. When cold cork tightly. This pickle is greatly improved by keeping a few weeks before using. H*lne»-1 ' . ■