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Cream of Cucumber Soup

Grate some ripe cucumbers, make a thin sauce with 2 tablespoonfuls of butter, 3 tablespoonfuls of flour, I scant teaspoonful of salt, 1/3 of a teaspoonful of white pepper and I quart of milk. Press and discard the juice from the cucumber pulp; put I pint in a saucepan with I tablespoonful of butter, cover and simmer for fifteen minutes. Turn this into the white sauce, stir and simmer for ten minutes then press through a sieve. Add seasoning if needed, reheat and serve with fried croutons. 1