---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Russian
       Yield: 4 servings
       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.