Cherry Soup with Dumplings

Cherry Soup:

1 Quart Cherries, pitted Fresh or Frozen

1 Quart Very Cherre Tart Cherry Juice

1 Quart Water

1 Tbsp. Butter

1 cup Sugar

1/2 tsp. Cinnamon

1/8 tsp. Salt

Combine all ingredients in a 6 qt pot, bring to a boil and cook until cherries are tender.

Dumplings:

2 Eggs, beaten

3 Tbsp. Milk

1/2 tsp. Salt

2 cups. Flour

1 tsp. Baking Powder

Beat eggs in a medium size bowl. Add milk, salt, and flour and mix well. Drop by teaspoon to boiling soup mixture. Cover and boil for 10 minutes. Let stand 10 minutes after heat is turned off. When cooled completely, store in refrigerator for up to a week. Serve cold.