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Cheese Cakes (Quart of milk Rennet ounce)

1 quart of milk Rennet 1 ounce of sugar A speck of nutmeg 1 1/2 ounces of butter 1 ounce of dried currants or small raisins Warm the milk, and add the rennet, using the amount prescribed on the package. Let the milk stand until the curd forms; then break up the curd, and strain off the whey. Add the other ingredients to the curd; line patty tins with pastry; fill them with the mixture, and bake.