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2. Suet cake - Wikipedia

   en.wikipedia.org/wiki/Suet_cake

   A blue tit feeding on a suet cake A ring-shaped suet cake is formed in a mold by adding melted fat to a mix of seeds. Suet cakes or fat balls are nutritional supplements for wild birds used in bird feeders. [1] They commonly consist of sunflower seeds and wheat or oat flakes mixed with suet, pork fat, or coconut oil.

3. How to make bird suet in 8 simple steps - AOL

   www.aol.com/lifestyle/bird-suet-8-simple-steps...

   Here's how to make bird suet at home, according to an expert. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Sign in. Mail. 24/7 Help. For ...

4. Feed the little birds in dollar store style

   www.aol.com/2008/06/16/feed-the-little-birds-in...

   I like critters. And I like to watch the wild things that come to my backyard. In order to encourage that, I have bird feeders in my backyard. Keeping them filled can be a strain on the wallet but ...

5. Bird food - Wikipedia

   en.wikipedia.org/wiki/Bird_food

   Bird food or bird seed is food intended for consumption by wild, commercial, or pet birds. It is typically composed of seeds, nuts, dry fruits, flour, and may be enriched with vitamins and proteins. It is typically composed of seeds, nuts, dry fruits, flour, and may be enriched with vitamins and proteins.

6. List of poppy seed pastries and dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_poppy_seed...

   A cake made with poppy seeds, cottage cheese, walnuts, and apples from Slovenia [28] Rice puddings (various) (esp. with black poppy seeds) Such as "Mohnpielen", a Silesian chilled bread and poppy seed pudding, [29] and a Senegalese-influenced lime-scented poppy-seed rice pudding by Marcus Samuelsson [30] Rugelach: Poland: St. Martin's croissant ...

7. Bush bread - Wikipedia

   en.wikipedia.org/wiki/Bush_bread

   The flour was then mixed with water to make a dough and placed in hot ashes for baking. The results could be small buns, today referred to as johnny cakes, or a large loaf, known today as damper. Damper appears to be a mix of this traditional style of bread-making and European-style bread-making. The dough could also be eaten raw.