Sausage can be made from mutton mixed with pork in much the same way as beef is used for similar purposes. A general formula would be 2 parts of mutton to 3 parts pork with seasonings.
With a plentiful supply of good home-cured and home-smoked meats, together with several varieties of sausages, you can feel you are well equipped to feed your family with its share of meat. Everything will have been utilized, nothing will have been wasted. You produced your own meat, you slaughtered and cured and smoked it and put all trimmings and other "left-overs" into appetizing food for your family and you have saved money. You have utilized things at hand and required no transportation facilities. And best of all, you have the very finest in the land for your family and that gives one a perfectly justifiable pride in the work accomplished.
CHAPTER XVII
PRESERVED OR "CANNED" EGGS
As one-half of the yearly egg crop is produced in March, April, May and June consumers would do well to store enough at that time to use when production is light. Fifty dozen eggs should be stored for a family of five to use during the months of October, November, December and January, at which time the market price of eggs is at the highest.
When canning them the eggs must be fresh, preferably not more than two or three days old. This is the reason why it is much more satisfactory to put away eggs produced in one's own chicken yard or one's neighbor's.
Infertile eggs are best if they can be obtained—so, after the hatching exclude the roosters from the flock and kill them for table use as needed.
The shells must be clean. Washing an egg with a soiled shell lessens its keeping quality. The protective gelatinous covering over the shell is removed by water and when this is gone the egg spoils more rapidly. Use the soiled eggs for immediate use and the clean ones for storage.