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Cream Curd Pie

1 pound of dry cheese curd (product of 4 quarts of milk curdled with rennet). 8 ounces of butter. 12 ounces of sugar. 4 whole eggs and 6 yolks. 1 cupful of milk. 4 ounces of currants. Nutmeg orange or other flavoring. Mash the curd through a seive and mix in the other ingredients. Bake in crusts.