Put 1 (No. 2) can kraut in Dutch oven or large saucepan. Add 2 tablespoons corn oil and 1 cup water. Bring to boil and let cook for about 15 minutes. Mix dumplings and add on top of kraut.

DUMPLINGS:

1 c. flour (plain)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/3 c. sweet milk
2 tbsp. melted fat or corn oil

Sift flour, baking powder and salt together. Combine egg, milk and oil and add to dry ingredients to make soft dough. Drop by teaspoon into stew. Put lid on saucepan and turn down heat so that it cooks slowly for about 20 minutes. Do not lift lid during this time.