4 c. tart cherries (fresh or frozen)
4 c. water
1/2 to 3/4 c. sugar (sweeten to taste)
1 tsp. lemon juice
1/2 tsp. cinnamon

In 3 quart saucepan, bring to a boil cherries, water, sugar, and cinnamon. Add lemon juice and cook for 20 minutes.

EGG DUMPLINGS:

3 eggs
1/2 c. milk
Dash of salt
1 1/2 c. flour

Beat eggs and milk. Add salt and 1 cup of flour until smooth. Gradually add remaining flour. Drop dough by teaspoonful into boiling soup. Cook for 5 minutes more, uncovered. Soup may be served warm or cold.