"Let's Use Soybeans" by the Department of Home Economics, Extension Service in Agriculture and Home Economics at the University of Illinois is a scientific publication likely written during the mid-20th century. This informative text focuses on the nutritional value and versatile applications of soybeans as a food source, particularly in the context of increasing interest in dietary protein alternatives, especially during times of food rationing. The book provides an extensive overview of soybeans, detailing their types, nutritional benefits, and various culinary applications. It covers methods for cooking and preserving both green and dry soybeans, offers a variety of recipes that incorporate soybeans and their flour into meals, and highlights their potential as meat extenders and healthy replacements in baked goods. Emphasizing the versatility of soybeans, the publication not only serves as a practical guide for homemakers but also promotes the inclusion of this nutrient-rich legume into everyday diets. (This is an automatically generated summary.)