Take ripe tomatoes, peel them carefully, cutting out all the seams and rough places. To every pound put half a pound of sugar. Season with white ginger and mace. Boil to a stiff jelly, then add enough good cider vinegar to keep it.--_Mrs. Dr. P. C._ SUGAR CANDY. Two cupfuls sugar, one cupful water, one wineglassful vinegar, one tablespoonful butter. Cook ten or fifteen minutes.--_Mrs. Dr. J._ _Sugar Candy._ Three cupfuls sugar, half a cupful vinegar, half a cupful water, juice of one lemon. Boil without stirring, till brittle. Pour on a buttered dish and pull till white and light.--_Mrs. McG._ SUGAR KISSES. Whisk the whites of four eggs to a stiff froth and stir in half a pound sifted white sugar. Flavor as you like. Lay it when stiff in heaps the size of a small egg, on white paper. Lay on a board half an inch thick and put in a hot oven. When a little yellowish, slip off two of the kisses with a knife and join the bottom parts together. Continue till all are thus prepared.--_Mrs. R._ NUT CANDY. Make sugar candy by one of the foregoing receipts, but instead of pouring it into a dish, drop it at intervals over a buttered dish. On each bit of candy thus dropped, lay half the kernel of an English walnut, and when a little cool, pour half a spoonful of sugar candy on top. Candy of almonds, pecans, or palm nuts may be made by the same recipe.--_Mrs. S. T._ CREAM CANDY. Two pounds of sugar, half a cup water, two tablespoonfuls vinegar, one tablespoonful butter. Boil twenty minutes. Season with lemon or vanilla, just as you take it off. Put in a dish and stir till cold.--_Mrs. McN._ MOLASSES CANDY. Boil one quart molasses in a rather deep vessel. Boil steadily, stirring from sides and bottom. When a little, poured in a glass of cold water, becomes brittle, it is done. Pour in a buttered dish and pull as soon as cool enough to handle, or you may stir in, when it is nearly done, some picked kernels of the common black walnut. Boil a little longer, pour on a buttered dish, and cut in squares just before it gets cold.--_Mrs. S. T._ CARAMELS. One cake (half a pound) of Baker's chocolate broken up, four pounds brown sugar, half a pound fresh butter, one pint of milk. Pour the milk in a preserving kettle and pour the other ingredients into this. Let it boil at least half an hour, stirring frequently. When done, a crust of sugar will form on the spoon and on the side of the kettle. Pour in a large tablespoonful extract of vanilla, take from the fire and stir rapidly till it begins to thicken like mush. Then pour quickly into buttered dishes or pans, and when nearly cold cut into small squares.--_Mrs. S. T._ _Caramels._ Three pounds white sugar, half a pound of chocolate, one pint milk, six ounces of butter. Boil three-quarters of an hour and stir constantly.--_Mrs. R. C._ CHOCOLATE CARAMELS.