1 qt. pitted tart red cherries
1 qt. water or to suit
1-2 c. sugar
1 egg
Flour
Pinch of salt
Cinnamon stick, if desired

Cover cherries with water in stainless steel or enameled pot. Bring to slow boil, stirring occasionally. Continue boiling about 1 1/2 hours. Add sugar to taste. Make dumplings by blending flour and salt into slightly beaten egg until dry rivels are formed (until mix is no longer sticky and will take no more flour). Pull apart dumplings into smaller chunks and drop into boiling soup. Add cinnamon stick, if desired. Boil dumplings 1/2 hour, stirring occasionally. Chill 12 hours. Serve cold as soup course on hot day.