There are many occasions upon which one does not wish to offer alcoholic drinks, out of respect to guests who do not indulge in them -or possibly because the host may himself abstain from their use.

There are many substitutes from which delicious drinks may be mixed, such as ginger ales, mineral waters of various sorts, grape juices, and concentrated fruit syrups. One may soon become as expert in concocting palatable drinks from various combinations as the white-coated lad behind the soda-fountain. A quarter or a shining half dollar slipped in his hand will often bring suggestions for "parlor mixtures ' that will aid the novice considerably in preparing his menu.

Besides mineral waters, carbonated or plain, as preferred, there are domestic and imported ginger ales, bottled lemonades of claret, pineapple, orange, and raspberry flavors to be bought, as well as Green Ginger Cordial, Montserrat Lime Juice, and raspberry vinegars, with fruit syrup of any desired flavor. Combined with iced tea, coffee, or cocoa, some of these fruit flavors are delicious. Root beer is a midsummer beverage that is not only refreshing, but possesses medicinal powers; and iced ginger ale served with a cream rabbit makes a temperate combination that is almost as toothsome as the ale-mixed variety.

"Water, water everywhere, nor any drop to drink!"

GINGERLEMONADE is a mild drink that is little known; try it. Have in a glass a teaspoonful of powdered sugar, add to it the juice of half a lemon and fill the glass with ginger ale that is well iced.