HOW TO USE THE BOX.
Now, when you get ready to dip chocolate, put one bucket of ice in the pan, and a cup of salt, and start to work, and every time you get a pan or boardfull done, open the side of the box and slip in the pan of chocolates just dipped; and before you can dip the next pan this one will be cool and dry and ready for the store. Keep the side door always shut while chocolates are in the box, so as to keep the hot air from same. The bottom of the pan will then always be dry and avoid sweating and allowing drops of water to fall upon your goods. This box can be made at a cost of seventy-five cents. Don’t fail to try it.