Use nuts as substitute for meats. To prepare the nuts for cooking, pick from the shell carefully and chop very fine, or better yet, grind in nut mill.
GELATINE.
In place of gelatine, use Irish Moss or corn starch.
MEAT FATS.
Nut butter takes the place of meat extract and fats in gravies and sauces. Where plain butter is preferred with a savory flavoring of herbs, always brown the flour used for thickening.
PASTRY.
Cocoanut or cow’s butter is the substitute for lard or cotoline in vegetarian pastry.
HERBS.
The value of herbs for savories and soups is too little understood by American cooks. Here is “Aunt Susan’s” receipt for a “soup powder” that will flavor any soup, gravy, or savory dish with a fine flavor: