4 lbs. spareribs
Salt & pepper
2 tbsp. shortening
1 (1 lb. 11 oz.) can sauerkraut
1 tsp. caraway seed
1 1/4 c. evaporated milk
1/4 c. instant potatoes
1 egg, slightly beaten
1 1/2 c. sifted flour
1 tbsp. baking powder

Cut ribs into serving pieces and season with salt and pepper to taste. Melt shortening in large kettle, add ribs and cook until lightly browned on all sides. Add 1 quart water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil and cover, reduce heat and simmer for 1 hour. Add sauerkraut and caraway seed then simmer 30 minutes longer. Mix 1/2 cup water and 1/2 cup evaporated milk in medium saucepan, bring to a boil then stir in instant potatoes.

Remove from heat, beat in egg and remaining milk. Sift flour, 1 teaspoon salt and baking powder together. Add to potato mixture, stirring to blend in well. Drop dumplings by tablespoons onto boiling sauerkraut. Cook over moderate heat for 5 minutes, cover and cook 10 minutes longer.