First, the recipe:
1 cup lard
1 cup peanut butter
2 cups quick oats
2 cups yellow cornmeal
1 cup white flour
Melt the lard and peanut butter. Add the oatmeal, cornmeal and flour. Allow to cool. Store at room temperature. Serve crumbled.
I double this recipe, and use the old lard tubs to store any leftovers.
I use several different types of feeders for suet dough. A flat tray or platform type feeder allows more species of birds access, but usually gets over-run with starlings.
This caged feeder was designed to hold two commercial suet cakes side-by-side,
but I stuff it full of suet dough for the little birds, like chickadees, titmice, and Downy Woodpeckers. They can get in through the large outer openings to feed on the goodies inside. Bluebirds will use this feeder, too.
I always put some in a small custard cup, garnished with mealworms, inside my bluebird feeder. This is a feeder with Plexiglas sides and 1.5 inch diameter holes in the short wooden ends, designed for cavity-nesting birds.
I am experimenting this year, placing this feeder closer to the house than in past.
Bluebirds and Carolina wrens use this feeder a lot. I had a young Downy Woodpecker in it last year. Twice, he got stuck and I had to help him out. I think he wised up after that.
Now, some of the birds I have photographed, enjoying Julie's suet dough:
"This is much better!"