Now beat up the eggs very thoroughly and mix the whole in a basin.

This now forms a very rich mixture indeed, a good-sized teaspoonful of which would be sufficient for the interior of an ordinary-sized cheese-cake, but a far better plan is to make a large cheese-cake, or rather cheese-cake pudding, in a pie-dish by adding cold boiled potatoes.

The plainness or richness of the pudding depends entirely upon the amount of potatoes added.

The pie-dish can be lined with a little puff paste round the edge, if preferred, or the pudding can be sent to table plain.

It should be baked in the oven till the top is nicely browned.