Routine: Prepare apple crumble earlier in the day to avoid heating trailer at dinner time. Make Tartar sauce. Cook the cabbage. Saute the frogs' legs. Heat tomato soup. Drop dumplings into soup.

Apple Crumble

6 to 8 cooking apples 1 teaspoon cinnamon 1/2 cup butter

1/2 cup water 1 cup sugar 3/4 cup flour

Peel and core apples and cut enough one fourth inch slices to make four cups. Butter casserole, add apples, sprinkle with cinnamon and add the water. Work the flour, sugar and butter with finger tips until crumbly. Spread this over the apples and bake, uncovered, in a moderate oven (375º), until apples are thoroughly cooked, or about forty-five minutes.

Buttered Cabbage

1 small head cabbage melted butter

Quarter the cabbage, drop into boiling salted water and cook until tender. Care should be taken to keep each quarter section together. Drain each section, place on platter and pour butter over it.

Sauteed Frogs' Legs

Frogs' legs 1 beaten egg

Flour fine bread crumbs

Fat

Skin the frogs' legs, wash and dry well on paper toweling. Season the flour, put into paper bag with the frogs' legs, and shake well. Dip in beaten egg and roll in bread crumbs. Fry in deep fat if possible but pan saute will do. Cook until nicely browned, over moderate heat, about five minutes. Drain on paper toweling and serve with Tartar sauce.

Tartar Sauce

1/2 cup mayonnaise 1 tablespoon chopped pickle

1 teaspoon minced onion or relish

2 teaspoons chopped parsley

Mix ingredients and serve as garnish for the frogs' legs.

Cheese Dumplings

1 cup prepared biscuit flour 1/2 cup milk

1/4 cup finely grated cheese 1 can condensed tomato soup

Work the cheese into the prepared flour. Add the milk gradually to make a soft dough. Dilute the tomato soup with water to make two cups. Heat to boiling. Make four dumplings of the dough and drop on top of soup. Cover, and cook slowly for fifteen minutes. Do not remove cover while cooking. Serve dumplings covered with the tomato sauce. If more cheese is desired in this dish, add two tablespoons of it to the soup before adding dumplings.