Stir dry ingredients and then add melted suet and mix well. Pack into styrofoam cups through which a knotted cord has been drawn like a candlewick.
Set in refrigerator until firm.
Peel off upper half of cup and hang in tree or bush.
Mix all ingredients toghter and form into balls with a looped string for hanging in the middle of each suet ball.
As a christmas decoration ad a red ribbon wired to the top of the ball.
This is not for human consumption, but for the birds.
They enjoy it during the winter months.
Pour hot, melted suet over the mixture until it
Melt the suet (available from your butcher) over
Put lard, peanut butter and suet in double boiler and melt. Pour over dry ingredients and mix.
While still hot, pour in containers (cottage cheese cartons or tuna cans; plastic is best). You can also pour this into pine cones to hang up.
Serves about 731 birds.
Combine lard and peanut butter in a large saucepan and cook over low heat until melted.
Add cornmeal and mix well.
Pour into suet molds or a bread pan.
Chill until mixture is firm.
If using bread pan, slice into the thickness that will fit your suet feeder.
Melt the lard and peanut butter, and mix in the dry ingredients and bird seed. Often we mix in bacon fat, bread crumbs, Red River cereal, or whatever we have on hand. Work well together. Make into 4 x 4 x 2 inch blocks and freeze. Place in suet feeder in a tree and watch the birds come to feast!
Melt beef suet and peanut butter in heavy saucepan.
Stir until blended. Remove from heat and cool to room temperature or until pudding starts to thicken.
Add sunflower seeds or bird seeds, mix thoroughly.
Spoon into tinfoil pans.
Refrigerate until solid, then nail or otherwise affix to outside table, balcony ledge, tree, etc.
in winter and watch birds feast.
Put in can and steam for 3 hours.
Three recipes make 3 Spry cans and 1 coffee can.
Note:
Need 12 feet (1/2-inch wide) ribbon.
In a skillet or saucepan, warm the fat until pourable. Meanwhile, stir together the remaining ingredients.
Gradually add the fat to the fruit mixture until a sample just holds its shape when squeezed.
Press into muffin cups fitted with paper liners, or pack into a loaf pan or square baking pan lined with plastic or foil.
Clean tuna or cat food cans can also be used (no need for liners).
Chill until firm.
nd cook for 2 hours. Cool.
Pastry: Put flour, suet and
Mix the flour, suet, parsley and chives in a bowl.
Season well with salt and freshly ground white pepper, then stir in enough stock to form a fairly stiff but still elastic dough that will leave the sides of the bowl clean.
Heat the remaining stock in a large pan until boiling.
Shape the dumpling dough into rounds about two bites big.
Drop into the bubbling beef stock, cover and simmer for 25 to 30 minutes or until light and well puffed up.
Remove from stock and serve.
nife, cut the frozen raw suet into chunks.
Place about
Birds:.
Mix all the ingredients (not for the sauce), except for the uncooked
nto abowl, then sprinkle the suet in, season if desired and
Grind suet and raisins together.
Sift flour, salt, soda, nutmeg and cinnamon together.
Mix molasses, sugar and milk together.
Work some flour mixture into the suet and raisins.
Then combine all ingredients.
Steam in greased cans for 3 hours. (Pudding will double while cooking.)
rinder, grind also the beef suet and raisins.
Place in
Sour the milk by adding the lemon juice.
In a large bowl combine suet, molasses, soured milk, baking soda, flour and raisins. Place batter in a pudding mold or large double boiler and steam, uncovered, for 2 hours.
To make the sauce combine, in a small saucepan, the egg white, confectioner's sugar and vanilla. Heat over medium until thickened. Serve over warm pudding.