Lydia, the suet pudding (we now substitute some butter) is still alive and well here in Newfoundland. I have one every once in a while. They are especially good with Jigg's dinner. I also make them using hard bread which is even better. Umm, umm good Date: Thu, 14 Dec 2006 18:57:16 EST From: [email protected] Subject: [NFLD-LAB] Nfld cooking To: [email protected] Message-ID: <[email protected]> Content-Type: text/plain; charset="US-ASCII" Newfoundlanders living in Brooklyn NY in the 30s and 40s had as neighbors a lot of Scandinavians. Among their delicacies in the Delicatessens were barrels of Lingonberries. Now lingonberries are also called Partridge berries. My mother would send us for a pint or a quart and bake us a Lingonberry Pie. The only place I have seen Lingonberries are in the IKEA stores. My daughter in law sent me a jar from California. Here in Florida they are non existent. They are better than cranberry sauce. Yum Yum. Another culinary lost art is the suet pudding that was boiled in a cloth , full of raisins and molasses.My Polish husband would never eat it. A long with fish and bruise it was a no no in our diet. I would'nt eat the jellied pigs feet he loved either. Merry Christmas to all, Lydia in Florida