Country Dumpling Dinner

4 lbs. spareribs

salt and pepper 2 tablespoons shortening

1 1 lb 11 oz can sauerkraut

1 teaspoon caraway seed

1 1/4 cups evaporated milk

1/4 cup instant potatoes

1 egg -- slightly beaten

1 1/2 cups flour -- well sifted

1 tablespoon baking powder

Cut ribs into serving portions; season with salt and pepper to taste. Melt shortening in large kettle. Add ribs; cook until lightly browned on all sides. Add 1 quart water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to boil; cover. Reduce heat; simmer for 1 hour. Add sauerkraut and caraway seed. Simmer for 30 minutes longer. Mix 1/2 cup water and 1/2 cup evaporated milk in medium saucepan. Bring to a boil; 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 well. Drop dumplings by tablespoons onto boiling sauerkraut. Cook over moderate heat for 5 minutes. Cover; cook for 10 minutes longer. Serve