U.S. At War: Kitchen Garden

U.S. housewives, short of meat and likely to remain so for the duration, were turning to an ancient makeshift—bean sprouts. Said Dr. C. M. McCay, of the school of nutrition at Cornell: Why not? Sprouted soybeans, in his opinion, are a good meat substitute. They are high in protein and fat, are not starchy, have higher vitamin C content than unsprouted beans. Biggest advantage: they grow quickly (some sprout in three days), can be raised right in the kitchen, in any container where they can be kept clean, dark, damp.