| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Desserts | 6 | Servings | |
INGREDIENTS
| 8 | lb | Suet |
| 2 | lb | Peanut butter |
| 1 | oz | To 8 oz bottle corn syrup |
| 2 | lb | Rolled oats |
INSTRUCTIONS
(For all the birds at Pocomoonshine Lake, Maine) Melt the suet in a canning kettle or other large container, pouring the melted fat into another kettle as it cooks down. While the fat is still hot, add the peanut butter, corn syrup, and oats, stirring constantly until mixture is well blended. Put the pudding into old soup cans to cool and harden, and store in a cool place. To use, warm the can until the pudding is soft enough to handle. Drill a number of 1 to 1-1/2 inch holes in a 4 inch diameter birch log (leave the bark intact to provide toeholds for the birds) Spread the pudding into the holes, and hang the log outdoors where it is accessible to the birds. Origin: The Old Farmer's Almanac: Hearth and Home Companion for 1993 Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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