IF YOU CANNOT GROW VEGETABLES, USE THEM IN ABUNDANCE ANYWAY. They are too perishable to ship abroad and too bulky, containing so much water that it would be an uneconomical use of shipping to export them. But the more America eats of almost any kind of vegetable or fruit, the less of the more durable, concentrated foods will she require. The products are so varied in kind and composition that they can be used to serve almost any purpose--beans and peas to save meat; potatoes and others to save wheat; sweet fruits to save sugar; jams, even, when spread on bread, to save fat. All will improve the health and therefore increase human energies for winning the war. IN THE WAR DIET _To Save Meat_. Beans and peas and peanuts are the only vegetables with much protein, so that they are the ones thought of primarily as meat substitutes. There are many kinds of them, fresh or dried, more than most of us realize. It is worth while to add to the diet not only the ordinary white or navy beans, but kidney, lima, black or soy beans, cow-peas, the many colored beans such as the pinto, frijoles, and the California pinks. It is these latter kinds that are used by the Mexicans as their chief standby. The Army and Navy use huge quantities of the white beans, and the Allied Governments are also buying tons of the pintos. The 1917 bean-crop, in response to the patriotic appeal, was 50 per cent higher than the normal. Nearly all this increase was in the colored beans, chiefly pintos. The Food Administration, fearing that some of this unusual surplus might be wasted and the farmer discouraged from producing a large output in 1918, bought up the extra crop and distributed it for sale at the different markets. Though soy beans and peanuts at least are exceptions, the protein in beans and peas is not so satisfactory as a bodybuilder as that in animal foods, so that a diet in which they are a large part should contain also some milk or eggs or a little meat. Two cups (half a pound) of shelled green peas or beans, or one cup with a cup of skim milk gives as much protein as a quarter of a pound of beef. Dried beans and peas are, of course, cheaper than the canned with their larger amount of water. At the usual market prices as much fuel can be bought for 5 cents spent for dried peas as for 25 cents for canned peas. Meat-savers do not all have to be high-protein foods, since the diet of most of us contains considerably more protein than is necessary. Any vegetable can be a "meat extender." The pleasant flavor of meat can be obtained in meat stews, such as the delicious French "pot-au-feu." Stews can easily be made with less meat and more vegetables than usual. The meat allowance is now so very small in France and the vegetables so scarce in the cities, that the ingenuity of even the French woman is taxed to get a meal.