important than ever for hosts and hostesses to offer non-alcoholic drinks to their holiday guests as well as the traditional favourite, Egg Nog.

But instead of offering the usual selection of canned sodas for the non-drinkers, try these much more interesting recipes to pep up your parties: *** GOOD LUCK PUNCH 6 cups cut-up rhubarb Cold water 3 cups sugar 2 cups water Juice of 6 lemons 1 cup pineapple juice 3 cups bottle soda water CUT rhubarb into 1-inch pieces. Add cold water to cover. Cook until very soft, about 10 minutes. Drain through a sieve lined with several thicknesses of cheesecloth. Discard rhubarb pulp. You should have about 8 cups of rhubarb juice. Combine sugar and 2 cups water in medium saucepan. Set over heat and stir until sugar is dissolved. Bring to a boil and boil hard 10 minutes. Cool.

Pour rhubarb juice, sugar syrup, lemon juice and pineapple juice over a chunk of ice in a small punch bowl at serving time. Add soda water. Serve in punch cups. Yield: about 30 servings.

*** HOT SPICY PUNCH 8 cups cold water 4 tbsp. peeled, chopped fresh ginger 8 tea bags 4 sticks cinnamon, broken up 6 whole cloves 8 cups boiling water 1 cup sugar 1 cup lemon juice 1 cup orange juice 4 cups pineapple juice 4 cups cranberry juice cocktail 8 cups apple juice Thick slices orange Whole cloves HEAT 8 cups cold water in a very large saucepan. Add ginger, bring to a boil, turn down heat, cover and simmer 15 min. Let stand until cool. Strain, returning liquid to pan and discarding ginger.

Put tea bags, cinnamon and 6 cloves in a bowl. Add 8 cups boiling water. Stir.

Cover bowl and let tea steep 10 minutes. Strain into ginger water. Add all remaining ingredients except orange slices and cloves. Heat well and pour into punch bowl. Stick a clove into the rind of each orange slice and float on top of punch. Ladle into punch cups to serve. Yield: about 60 servings.

*** GINGER BEER 1 lemon 1 cup fresh ginger 1 cup liquid honey 1 tbsp. cream of tartar 3 quarts of boiling water 1 tsp. sugar 2 tbsp. 2 tsp. warm water 1 tsp. dry yeast SQUEEZE lemon and put juice in a small covered jar and refrigerate until needed. Cut lemon peel into pieces and lay out flat on table, coloured side down. Cut away all white inside peel with a sharp knife and discard. Put coloured part of peel in a large bowl. PEEL ginger and put pieces between sheets of waxed paper. Hit sharply with a heavy object to break it up. Add to lemon peel along with honey, cream of tartar and boiling water. Stir well and let stand until cool.

*** LIME RICKEY 6 limes 3 cup water 1 cup sugar Ice Soda water Cocktail cherries Lime slices GRATE the rind from 3 of the limes. Squeeze juice from all limes (about 3 cup). Combine water and sugar in saucepan. Set over heat and stir until sugar is dissolved. Add lime rind, bring to a boil, boil 5 min. Cool. Stir in lime juice and pour into scalded bottle. Store in a cool place. To serve pour about 1 cup syrup over ice in a tall glass. Add soda water to fill glass and garnish with a cherry and a slice of lime. Serves 4.

*** HOT BUTTERED LEMONADE 1 cup lemon juice 1 tsp. grated lemon rind 4 tbsp. liquid honey 11 cups boiling water 1 tbsp. butter Grated nutmeg Honey COMBINE lemon juice, lemon rind and honey. Divide mixture evenly among 4 medium-size mugs. Fill mugs with boiling water. Dot each with a little of the butter. Sprinkle with grated nutmeg. Serve immediately. Pass more honey for those who like sweeter drinks. Serves 4.

*** CRANBERRY NOG 3 egg yolks 1 cup cold milk 2 cups cold cranberry juice cocktail 3 tsp. vanilla 6 ice cubes 3 egg whites 1 cup sugar Ground nutmeg COMBINE egg yolks, milk, cranberry juice cocktail, vanilla and ice-cubes in the glass of the blender. Buzz until well blended. Beat egg whites until foamy. Add sugar gradually, beating constantly, until egg whites are stiff and glossy. Pour cranberry mixture into an attractive bowl. Fold in egg whites.

Sprinkle with nutmeg. Serve immediately in punch cups. Serves 6.

*** HOT BUTTERED APPLE JUICE 2 cinnamon sticks 8 whole cloves Sugar 4 thin 1-inch strips lemon rind Butter 4 cups boiling apple juice Ground nutmeg PUT 1 stick cinnamon, 2 cloves, sugar, a strip of lemon rind and butter in each of 4 large mugs. Add a little of the hot apple juice to each mug, stirring to blend well. Let steep 1 min. Fill mugs with remaining apple juice.

Sprinkle with nutmeg and serve immediately. Serves 4.

*** PINK CHRISTMAS FRUIT PUNCH 2 bottles (3 cups) white grape juice 4 cups cranberry juice cocktail 2 cans (3 cup) frozen pink lemonade, thawed 3 cups bottle soda water Ice COMBINE grape juice, cranberry juice cocktail and lemonade (not reconstituted). Refrigerate until needed. Put ice in punch bowl at serving time. Add juices and soda water. Ladle into punch cups. Serves about 35.

*** ROUND-THE-WORLD Root beer Cola Orange soda Strawberry soda Ginger ale Fill a glass with cracked ice or ice cubes. Pour over equal amounts of each soda. Serve with a long straw. Mrs. Louise Jackson in Bermuda's Favourite Drinks.

*** GRAPEFRUIT COOLER 6 oz. soda water 1 freshly squeezed medium Bermuda pink grapefruit (or 2 oz. unsweetened frozen or canned grapefruit juice) Fresh lemon to garnish (Bermuda if possible) POUR soda water into a 10 oz. glass with cracked ice. Top with grapefruit juice and garnish with a slice of lemon. Bermuda's Favourite Drinks.

*** GOVERNMENT HOUSE FRUIT PUNCH Mix in a gallon bottle: One can frozen concentrated orange juice One 6 oz. can grapefruit juice One 46 oz. can pineapple juice Angostura Bitters (approximately one tablespoon) Grenadine ADD Grenadine to your own taste and colour. The more syrup the sweeter the taste and the deeper the colour. Fill bottle up with lemon flavoured soda, or ginger ale if preferred. Chill and serve over ice. Bermuda's Favourite Drinks .

*** CAMDEN EGG NOG 12 eggs, separated 1 cup sugar 2 cups milk 1 tsp salt 3 pints heavy cream Grated nutmeg Optional: 1 cup bourbon whisky and 1 cup cognac IN an electric mixer beat the egg yolks with the sugar until thick and lemon coloured. Slowly add the milk whilst beating at a slow speed. Leave to chill.

Add salt to egg whites and beat until they form soft peaks. Whip cream and fold into yolk mixture. Then fold in the beaten egg whites. Chill at least one hour. When ready to serve, sprinkle the top with freshly grated nutmeg.

Note: If using liquor, reduce the milk by one cup and add the whisky and cognac with the rest of the milk. Chill for two to three hours before adding the cream etc. Yield: about 40 punch cup servings.