2 lb Cottage cheese, dry curd
3/4 c  Butter, sweet
1 1/2 c  Sugar, confectioners
4    Egg yolk
1    Egg; hardboiled & sieved
3/4 c  Whipping cream
1/2 ts Salt
1 ts Vanilla
1/2 c  Raisins; finely chopped

Mold – one 6″ clay or plastic flower pot with a hole in the bottom. Line
the pot with a dampened cheesecloth of double thickness. Press cheese
through sieve, or mix it in a blender until smooth. Cream butt and sugar
until light. Beat in egg yolks, one at a time. Press yolk-cream mixture
through sieve. Combine with cheese. Pour mixture into prepared mold. Cover
with cheesecloth and place a saucer top, with a weight on it, so the juice
can drain out. Chill in refrigerator at least 24 hours. Unmold on plate and
garnish with fresh strawberries, pineapple or grapes before serving.
Replace mold on top to store in fridge.