1 1/2 c. sifted flour
2 tsp. baking powder
3/4 tsp. salt
3 tbsp. shortening
3/4 c. milk
Cooked sauerkraut

Sift together flour, baking powder and salt. Cut in shortening with a fork or pastry cutter until crumbly. Stir in milk just until blended. Meanwhile, simmer kraut in its liquid. When ready to add the dumplings, the sauerkraut should be just barely covered with liquid, if too dry add more water. Drop the batter by teaspoon into the bubbling juice, leaving enough space for the dumplings to expand. Cover tightly and simmer for 20 minutes.