CHEESE FROM BEANS 
United States. It is a bit strong to the American 
taste. 
Perhaps this is because Americans have not learned to 
use it as do the Chinese. The latter do not boil it or bake 
it as Americans do. Instead, they cook it in such a way 
as to extract its nourishment in the form of a liquid. 
This liquid is actually a milk. After it is taken out of the 
beans, the solid matter that is left may be used for feeding 
stock. 
It is of this milk that cheese is made. In this way 
certain proof is given that it is in reality milk. These 
bean cheeses appear in China in many forms. There are 
as many varieties of them as there are of cheeses from the 
American cheese factory. They are of as many odors, 
and some of them can match the most pungent of Lim- 
burger. They are very high in nutritive value. 
If a time should ever come when the population of the 
world is so great that it could not be fed with the foods 
that it now eats, the natural development would be to 
displace livestock and use beans as a substitute for such 
animal products as beef and cheese. Under such an ad¬ 
justment there is little doubt but that the earth would 
support twice the number of people that it does with 
cows cropping its grasses or eating bean hay and thus 
producing proteins in a roundabout way. 
This leads to the conclusion that the modest bean may 
have a future of great importance. 
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