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Huckleberry Dumplings

1½ cups left-over 1 teaspoonful vinegar I teaspoonful cinnahuckleberries 4 tablespoonfuls sugar mon 3 tablespoonfuls water Put above ingredients into saucepan and let them come just to the boil. While these are heating sift together one cup of flour, two teaspoonfuls of baking-powder, and one-eighth teaspoonful of salt. Beat up one egg, add to it about two tablespoonfuls of milk, and stir lightly into the dry materials. There should be just liquid enough to wet the flour, and make a very stiff dough. Drop by spoonfuls into the boiling huckleberries, cover tightly, and boil ten minutes without removing the cover. Serve at once. A mixture of huckleberries and currants may be used, and the vinegar omitted.