SAUERKRAUT:

1 lb. bacon
2 (2 lb.) jars Frank Polish style sauerkraut
1/2 to 3/4 c. sugar

DUMPLINGS:

2 1/4 to 2 1/2 c. flour
6 eggs
Salt and pepper
Water

Fry bacon until crisp. Set aside to drain excess grease. Rinse sauerkraut for about 15 minutes. Drain well. Put in a 4-quart bowl.

In separate bowl, mix flour and eggs together. Add salt and pepper to taste. Add water until you get a wet paste mixture. Boil about 2 quarts of water on stove. When boiling, carefully add 1/4 to 1/2 teaspoon of mixture to water, depending on how big dumplings you want. Boil until plump and firm.

Drain and add to sauerkraut. Crumble bacon. Put in sauerkraut. Add sugar until it is sweet enough for you. Make sure mixed well, set aside until cool and serve.