Here the garden comes to the rescue. Chop very fine half a dozen leaves of tansy and put them in a bowl with about three ounces of fresh butter, a quarter of a pound of sugar and a cupful of breadcrumbs. Mix well, pour over it a pint of boiling milk and leave it to cool. Then add three beaten eggs to a pint of milk, add this to the other mixture, mix well and bake in buttered pie-dishes till set. Serve cold. This is a recipe from Lincolnshire.