The day before preserving, peel and weigh eight pounds pale yellow, pear-shaped or round tomatoes, not quite ripe; spread on dishes alternate layers of tomato and sugar, mixing with the latter the grated rind and juice of four lemons. In the morning, drain off the juice and sugar and boil to a thick syrup. Drop in half the tomatoes and boil till transparent. Take up with a perforated spoon and put on dishes to cool. Then carry the other half through exactly the same process. Then strain the juice, wash the kettle, and put in the juice again. When it boils hard, put in again the first boiled tomatoes. Take them out when they become amber color, and put in the rest. When they are all boiled to an amber color, and cooled on dishes, put them in half-gallon glass jars, and add the syrup after it has been boiled to a thick jelly.--_Mrs. S. T._ GREEN TOMATO SWEETMEATS. Slice the tomatoes and soak them a day and night in salt and water, then in fresh water for an hour or two, then scald in alum water with grape leaves. When taken out of alum water, put in cold water to cook. Scald in ginger-tea and again put in cold water, while you make the syrup. To each pound tomatoes put one and a quarter pounds sugar and a few races of white ginger. Cook the tomatoes till clear, the syrup till thick. When cool, season the syrup with essence of lemon and pour over the tomatoes.--_Mrs. C. M._ RECIPE FOR PUTTING UP FRUIT. For fruit not very acid, weigh one-quarter of a pound white sugar to one pound fruit perfectly ripe. After sprinkling the fruit with sugar, put it in a preserving kettle and let it just come to a boil. Then put it quickly in glass self-sealing cans, being careful to screw down the tops tightly.--_Mrs. Dr. E. T. R._ CANDIED FRUIT. Preserve the fruit, then dip it in sugar boiled to a candied thickness, and dry it. Grapes and some other fruits may be dipped in uncooked. LEMON CONSERVES. Wash and dry ten lemons. Pare the yellow rind off clear of the white, and beat it in a mortar with double its weight of sugar. Pack closely in a jar and cover with part of the sugar.--_Mrs. T._ ORANGE CONSERVES. Cut the peel in long, thin strips, and stew in water till all bitterness is extracted. Drain off this water and stew again in a thick syrup, allowing one pound sugar to each pound peel. Put away in a cool place for flavoring puddings, pies, etc. PEACH CONSERVES. Pare the peaches and cut from the stone in thick slices. Make a syrup, allowing three-quarters pound sugar to each pound fruit. Boil the peaches and put them on dishes to dry. As they dry, roll them in granulated sugar, and pack in jars or boxes.--_Mrs. W. P._ GOLDEN SYRUP. Five pounds white sugar; one quart water. Let it boil two or three minutes, then add two pounds strained honey. It will keep for months.--_Mrs. D. C._ BLACKBERRY JELLY.