And when war conditions make the free consumption of meat unpatriotic, it is reassuring to think that we really can get along without meat very well if we know how.

Two ounces of lean beef will furnish no more iron than a quarter of a cup of cooked spinach or half a cup of cooked string beans or dried beans, or one-sixth of a cup of raisins, or half a dozen good-sized prunes.
Cabbage, peas, lettuce, dandelion greens, beet tops, turnip tops and other "greens" are well worth including in our bill of fare for their iron alone.

By the time children are a year old we begin to introduce special iron-bearing foods into their diet to supplement milk.

Aside from egg yolk, we give preference for this purpose to green vegetable juice or pulp, especially from peas and spinach or a mixture of both.

The substantial character of dry beans is too well known to require comment, but how many realize that they are a most valuable source of iron and other mineral salts?
The fact that they are not a "complete diet" in themselves should not disturb anyone who realizes that all diets are built from a variety of foods.