The lost art of cooking with Mince Meat.

        Almost everyone can remember one legendary meal you've either read or heard about. The Bacchanalian feasts in ancient Greece come to mind, or the great banquets of the Roman Empire-so elaborate that guests rested on couches for hours between courses. And, of course, there's the marvelous holiday dinner in Dicken's "A Christmas Carol" But most memorable of all perhaps are the great family meals of your grandmother- endless courses, elaborate stuffings, puddings, home-made pastries and special desserts.
        One thing these meals all had in common was that they took lots of time and lots of drudgery. Today, nobody wants to spend that kind of time and energy on food. But we sure do miss out on a lot of great- tasting meals. Take mincemeat, for example, a great American tradition with dozens of uses (there's more to mince meat than pie). But good mince meat involves several ingredients. There are lemons to peel and apples to mince, and raisins, beef, special spices and more to mix. Then there's the stirring-every eight days for a month!
        No wonder almost nobody makes mince meat any more. Except None Such. Mince Meat is our business, our profession and our pride. But we've been making it for such a long time-since 1885- we'd forgotten that there's a new generation of people who don't know how to use our mincemeat. And that's the reason for these recipes. Here are distinctive, unusual recipes for None Such Mincemeat. Of course, all the time-consuming work of making the mince meat has been done by us. The rest is easy, fun and absolutely delicious. Welcome back, mince meat!