1 lb. sweet cream butter
7 egg yolks
2 c. sugar
2 lbs. cottage cheese (small curd-put through strainer with small holes)
1/2 pt. whipping cream
1 tsp. vanilla 1/2 lb. white raisins
1/2 c. chopped pecans
1/2 jar red cherries, cut up
1 med. can crushed pineapple, drained of juice

Beat together egg yolks and sugar and add to sweet cream butter. Fold in strained cottage cheese. Whip and fold in whipped cream. Add 1 teaspoon vanilla. Add 1/2 pound raisins, 1/2 cup pecans, and 1/2 jar cut up red cherries. Fold in crushed pineapple.

Place cheese mixture into 6 x 5 flower pot lined with cheesecloth. Place a saucer on top of the cheese with a brick or something heavy on top of saucer to press down cheese. Put the pot into a pan or plastic basin to catch any liquid which will drain. Pour out each day. Keep refrigerated for 3 days. Can be frozen.