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Cream of Corn Soup

One can corn; one quart and one-half pint of milk; three tablespoons of butter; two tablespoons of flour; one teaspoon salt; one-fourth teaspoon pepper; yolks of two eggs. Put the corn in a bowl and mash it fine as possible, then put in a double boiler with one quart of milk and cook for twenty minutes; put the butter in a frying pan and cook slowly for five minutes, then add the flour, cook until it becomes frothy, but do not burn; then add to the milk and corn; add salt and pepper and cook five minutes. Rub the soup through a strainer, beat the yolks of the eggs well and add to them one-half pint of cold milk; stir this mixture into the soup, cook for a minute or two, stirring constantly.