3 to 4 qts. cherry juice with cherries

(I cook 2 quarts cherries in water with sugar to make a sweet broth.) Add: Few drops red food coloring

DUMPLING DOUGH:

3 eggs
3/4 c. milk
Dash of salt
1/3 stick butter, melted
3 to 4 c. flour (or enough to make a stiff dough)

Mix all ingredients for dumpling dough. Roll a portion of the dough on a floured board until thin. Cut. Drop into boiling cherry juice. Keep rolling, cutting and dropping until dumplings take up most of the juice. Stir frequently to cover dumplings with broth and to prevent sticking. When all dumplings are dropped, simmer 4 to 5 minutes. Turn off heat and cover pot to steam 10 minutes. Serve warm or cold.

(Peach and blackberries are also delicious fruits to use.)