Syrup:

• 2 cups water
  

• 2 cups brown sugar
  
• 2 tablespoons margarine
  
• 1 teaspoon vanilla
  
• Dash salt

Dumplings:

• 1-1/4 cups flour
  

• 1-1/2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 3 tablespoons shortening
  
• 1/4 cup sugar
  
• 1/3 cup milk

You will need a 3 quart saucepan with a good lid in which to cook this dessert.  Begin by combining all of the items listed for the syrup inside the saucepan.  Bring the mixture to a boil over medium heat.  While it is heating, combine the flour, baking powder and salt in a bowl.  Cut in the shortening, until the mixture resembles very coarse crumbs.  Sprinkle the sugar over the flour mixture and blend briefly.  Stir in the milk, making a soft dough.  Pinch off marble sized pieces of the dough and drop them into the gently boiling brown sugar syrup.  Fill the entire pan with these small dough balls.  When you have used up all of the dough, place the lid on the pot.  Simmer the mixture over medium-low heat for about 15 to 20 minutes, without peaking.  The dumplings will steam while they cook, and if you peak they will fall and you will wind up with soggy dumplings instead of fluffy ones.  After cooking, serve the dumplings with a large dollop of their cooking syrup and a small scoop of vanilla ice cream.  These are very inexpensive and absolutely delicious.  I recommend serving them with a light supper in the summertime.   This recipe serves 6.