A Norwegian tradition. For families in the US as in Norway, traditional foods herald Constitution Day

IF you were asleep in almost any part of Norway on the morning of May 17, you could be awakened with a 21-gun salute. At dawn, the schoolchildren, dressed in national costume, take to the street with much banging, clanging, and singing - celebrating the arrival of Norwegian Constitution Day. Much like the American Fourth of July, it's a day of appreciation for country and heritage. In the morning, war memorials are decorated, and famous Norwegians are honored and remembered. There are special church services. Throughout the countryside, houses and streets in every village are decorated with Norwegian flags and banners of the national colors - red, white, and blue. Everyone dresses up, either wearing something new or a traditional costume.

There are parades, marching bands, speeches, concerts, competitions for children of all ages, and, of course, much to eat. After snacking on fast food such as polse med lompe (hot dogs with potato pancakes) and ice cream during the festivities, friends and families gather for a traditional koldt bord or cold table, close cousin to the smorgasbord. The koldt bord consists of dishes brought by those attending. There are cold items such as open-faced sandwiches, pickled herring, smoked salmon, salads, cold cuts, cured soaked meat, and flatbrod (crisp bread). Of course, there's a large selection of local cheeses such as Jarlsberg, Norvegia, Nokkel, and Ridder, served with radishes; also celery and fresh fruit, whole wheat bread, and jams.

Here in the United States, Norwegians honor the traditions of their ancestry much the same as their relatives in Norway. For Ivar and Sandra Hegstad and their children, Liv and Nils, of Wellesley, Mass., the holiday will be celebrated by bringing gifts of traditional foods to the Norwegian Old Folks Home in Roslindale, Mass.

Some of the foods that Sandra could bring this year are fiske pudding, open-face sandwiches, and salmon mousse. She will make krumkaker, a delicate cone-shaped cookie stuffed with sweetened whipped cream, topped with a strawberry. Ivar will help her make a tower cake decorated with flags.

She hopes to bring heart-shaped waffles, made on her mother-in-law's waffle iron and served with thin slices of brown gjetost cheese or with cloudberry preserves.

Gjetost is a whey cheese made from goat's milk or a mixture of goat and cow milk. It is eaten thinly sliced, and it is not like any other cheese. Served on a warm waffle, it is a unique taste sensation - sweet and salty, smooth and grainy all in the same bite.

Cloudberries or molte grow wild on the mountains and are highly prized. ``They are pure delight, golden in color, better than the best rasberries, and much rarer,'' Sandra says - better than gold in the pantry.

The Hegstad family enjoys foods cooked in the traditional ways, but has its own variations as well. Sandra has recipes from Ivar's mother and uses them often. Although she is a vegetarian, she finds that the predominance of fish, cheese, and potatoes - all familiar Norwegian foods - she has no problem feeding her family the national dishes. And she experiments freely. Ivar's mother, for example, would never use onion in a dish, but they enjoy occasionally changing the taste by adding a chopped onion in the potato dumplings, called klubb. Ivar adds, ``then if there are any left over, we slice them and fry them. Norwegians never waste anything.'' Fiskepudding Eller Fiskefarse (Norwegian Fish Pudding or Fish Balls) 1 tablespoon soft butter 2 tablespoons dry bread crumbs 2 pounds cod or haddock, skinned, boned

1/2 cup light cream and 1 cup heavy cream, combined 2 teaspoons salt 1 1/2 tablespoons cornstarch

Preheat oven to 350 degrees F. With a pastry brush or paper towel, spread bottom and sides of loaf pan or mold with 1 tablespoon soft butter and sprinkle mold with the 2 tablespoons of crumbs. Tip mold to make sure crumbs are distributed and toss out any excess crumbs.

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