5 lb. dry cottage cheese
4 c. sugar
1/2 lb. almonds, finely chopped
1 1/2 c. citron, finely chopped
Vanilla
Salt
1 lb. sweet butter
1 pt. light cream
2 whole eggs
3 egg yolks

Force cottage cheese through sieve and blend with sugar, nuts, citron, vanilla and salt. Melt butter, add cream, whole eggs and egg yolks. Stir constantly over low heat until thickened. Remove from heat and cool. Mix with cottage cheese and beat well. Line one or more flower pots with a damp napkin and pour mixture into it. Put a weight on top. Chill 12 to 15 hours. Remove from mold and open carefully. Turn on a platter. Serves 30.