Cream of Cucumber Soup

3 medium sized cucumbers
3 tablespoons butter
1 tablespoon flour
3 cups evaporated milk and 3 cups water
2 beaten egg yolks
Salts to taste
1 teaspoon vetsin

Peel cucumbers, cut in halves lengthwise, remove seeds and slice
very thin. Melt butter in the saucepan and cook the cucumbers until
transparent but not brown. Blend in the flour and stir well. Gradually add the
milk, stirring constantly. Pass the mixture through a sieve and simmer again in the saucepan. Season with salt and vetsin. Remove from fire and add the beaten
egg yolks. Serve with crackers.