Cook 1-2 pounds backbones until tender. Have about a quart of broth in kettle. Add a #2 can shredded kraut and bring to a fast boil. Drop dumplings from a teaspoon into hot broth. Cover tightly and cook for 15 minutes over medium heat without removing cover.

DUMPLINGS:

1 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. Crisco, melted
1/2 c. milk

Make dumplings by combining dry ingredients with melted Crisco and milk. Blend enough to moisten. Drop by teaspoon into hot broth and cook according to directions.