Blend the flour, baking powder and salt together. Using a Pastry cutter, cut in the margarine until the mixture is grainy. Stir in the sugar, nutmeg and currents. Beat the eggs and milk together and add to the flour mixture, stirring with a fork to form a soft dough.

Roll the dough 1/2 inch thick and cut into rounds with a cookie cutter or a glass that is the diameter you prefer. You don't have to make them giant sized like we have at the concerts.

Bake on an ungreased electric griddle at 325° until the bottom edge is firm and golden. Turn the cake over and continue cooking until the cake is firm and doesn't wiggle when touched on top.

Follow directions above. The amount of milk depends on how juicy your apples are.

• Use a very large bowl to mix the dough. That way it will stay loose and crumbly until you pat it into shape for rolling. Too small a bowl causes the dough to be very thick and hard to handle for the mixer.
• To keep the cakes a uniform thickness, I use two pieces of 1/2 inch thick wood. Place one piece on either side of the dough and roll with the rolling pin resting on the wood.
• If you want to be authentic, use 1/2 C lard and 1/2 C margarine in the recipe
• Currents can sometimes be hard to find. I go to Tadco in the Genesee Market on Jefferson Road. Just be warned, if you're a spice addict like me you will leave with a shopping bag full of goodies you never knew you needed.

This recipe is adapted from The Frugal Gourmet's Our Immigrant Ancestors Cookbook. The subtitle is "Recipies You Should Have Gotten From Your Grandmother" and he's not kidding. If you love exploring ethnic cooking this is an incredible cookbook, I use it constantly.