| 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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