entertaining, for others it doesn't exist. These include teetotallers, recovering alcoholics, those on medication or with health problems, children and of course designated drivers.

But because such people do not drink alcohol doesn't mean that they thrill to a can of soda or glass of designer water. A good host or hostess will want to provide the non-drinkers with something zippier and more attractive at this festive time of the year.

Here are some suggestions: HOLIDAY HONEY NOG 6 eggs*, separated 1 cup honey 5 cups milk 1 to 1 teaspoon rum extract 1 teaspoon vanilla 1 teaspoon cinnamon 1 cup whipping cream, whipped Nutmeg IN a large bowl, beat egg whites until soft peaks form. Add yolks and honey, mix well. Stir in milk, rum extract, vanilla and cinnamon. Chill. Just before serving, fold in whipped cream; pour into large pitcher or punch bowl.

Sprinkle lightly with nutmeg. Yield: 16 4-oz. servings.

Tip: *For this recipe, use only Grade A fresh, whole shell eggs. Be sure they have clean, uncracked shells to ensure against bacterial contamination.

APPLE EGGNOG 4 eggs, separated 2 tablespoons sugar 2 cups vanilla ice cream 2 cups apple juice Nutmeg IN a large bowl, beat egg yolks until thick; add sugar, ice cream and apple juice; mix until blended. Beat egg whites until stiff peaks form: fold into apple juice mixture. Sprinkle each serving with nutmeg. Yield: 7 1-cup servings.

Tip: For orange eggnog substitute orange juice and omit nutmeg.

PINK REFRESHER 1 pint (2 cups) vanilla ice cream, softened 2 cups cranberry juice cocktail 4 cups lemon-lime soda or ginger ale, chilled IN blender container, combine ice cream and cranberry juice. Cover; blend at medium-low speed until smooth. Pour ice cream mixture into tall beverage glasses filling half full. Add lemon-lime/ginger ale soda to fill glass.

Garnish as desired. Serve immediately. Yield: 8 8-oz. servings.

MEXICAN SUNSET Ice, if desired 1 cup orange juice, chilled 1 jigger (3 oz.) grenadine PLACE several ice cubes in a tall glass, if desired. Pour orange juice into glass. Add grenadine; allow to settle on bottom. 1 serving.

PINA COLADA PERFECTO 1 jigger (1 1 oz.) canned cream of coconut 2 jiggers (3 oz.) pineapple juice 11 jiggers (2 1 oz.) club soda Ice POUR all ingredients over ice in glass; mix. Yield: 1 serving.

SHIRLEY TEMPLE Ice cubes 1 cup ginger ale or lemon-lime soda Carbonated beverage 1 jigger (11 oz.) grenadine Fresh orange slice Maraschino cherry FILL highball or old-fashioned glass with ice cubes. Add ginger ale and grenadine. Garnish with orange slice and cherry. Yield: 1 serving.

CRANBERRY FIZZ 1 quart (4 cups) cranberry juice cocktail 1 cup grapefruit juice 1 cup orange juice 1 cup sugar 2 cups ginger ale, chilled COMBINE juice and sugar; chill just before serving, add ginger ale. Yield: 16 1 -cup servings.

CRAN-DANDY COOLER 2 cups cranapple juice 1 cup pineapple juice 1 cup orange juice 1 cup grenadine syrup or maraschino cherry juice 2 tablespoons lemon juice 12-oz. can ginger ale, chilled IN a large pitcher, combine all ingredients except ginger ale. Just before serving slowly add ginger ale; stir to blend. Serve over ice in cups or glasses. If desired, garnish with fresh fruit slices. Yield: 8 6-oz.) servings.

AFTER DINNER MOCHA CREAM 1 cup cold milk 1 cup cold coffee 2 tablespoons chocolate syrup 1 teaspoon sugar, if desired IN shaker or tall glass combine ingredients; shake or stir to blend. Add crushed ice. Yield: 1 serving.

ALMOST WINE FIZZ 1 cup white grape juice 1 cup lemon-lime soda 1 teaspoon lemon juice IN a tall glass combine ingredients; stir to blend. Add ice. Yield: 1 serving.

MOCK MAI-TAI 1 cup pineapple juice 1 cup orange juice 1 cup club soda 1 tablespoon cream of coconut 1 tablespoon grenadine syrup IN shaker or tall glass combine ingredients; shake or stir to blend. Add crushed ice. Yield: 1 serving.

SANGRIA SPRITZER 1 cup grape juice 1 cup ginger ale 1 tablespoon grenadine syrup IN shaker or tall glass combine ingredients; shake or stir to blend. Add ice.

Yield: 1 serving.

BLOODY SHAME 6-oz. can tomato or mixed vegetable juice 1 cup club soda 1 teaspoon lime juice Dash Worcestershire sauce Dash hot pepper sauce IN shaker or tall glass combine ingredients; shake or stir to blend. Add ice.

Garnish with celery stalk, if desired. Yield: 1 serving.

CHRISTMAS CELEBRATION PUNCH 2 cans frozen cranberry juice concentrate 2 cups water 2 28-oz. bottles ginger ale, chilled Ice cubes or ice mould IN large pitcher or punch bowl, combine concentrates and water. Just before serving, add ginger ale and ice; stir to blend. Garnish as desired. Yield: 25 4-oz. servings.

SPARKLING FRUIT PUNCH 6-oz. can frozen lemonade concentrate, thawed 6-oz. can frozen pineapple juice concentrate, thawed 2 cups cold water 1 grenadine syrup 25.4-oz bottle sparkling white grape juice, chilled 3 12-oz. cans (41 cups) ginger ale, chilled Ice ring or ice mould, if desired IN a large non-metal pitcher or punch bowl, combine lemonade and pineapple juice concentrates; add water and grenadine syrup. Just before serving, add white grape juice and ginger ale; stir to blend. If desired, float ice ring in punch bowl. Yield: 24 1 -cup servings.

ORANGE FROSTY 1 cup orange juice 1 envelope whipped topping mix 1 cup crushed ice PLACE all ingredients in blender container. Cover; blend at medium speed until frothy, about 45 seconds. Pour into glasses. If desired, garnish with orange slice. Yield: 33 -cup servings.

MOCK SANGRIA SLUSH BUCKET 12-oz. can grape juice concentrate, slightly thawed 12-oz. can lemonade concentrate, slightly thawed 1 cup grenadine syrup 2 12-oz. cans (3 cups) orange soda 28-oz. bottle (31 cups) club soda, chilled Orange slices or twists, if desired IN 4 quart non-metal container, combine grape juice concentrate, lemonade concentrate, grenadine syrup and carbonated beverage; stir until well blended.

Cover; freeze at least 4 hours, stirring occasionally. Remove container from freezer 30 minutes before serving. Just before serving, stir in club soda.

Serve in freezer container or informal punch bowl with an extra-long straw for each person.* Yield: 20 1 -cup servings.

Tip: *To make extra-long straws, fasten 2 regular plastic drinking straws together by making a cut in end of 1 straw, squeezing end together and inserting into end of other straw.

PINEAPPLE PARTY PUNCH 46-oz. can pineapple juice, chilled 1 quart (4 cups) cranberry juice cocktail, chilled 6-oz. can frozen lemonade concentrate, thawed 3 cup sugar Red food colouring, if desired 2 28-oz. bottles (7 cups) ginger ale, chilled IN a large punch bowl, combine pineapple juice, cranberry juice, lemonade concentrate, sugar and food colouring. Just before serving, pour in ginger ale. Garnish with ice ring or serve over ice. Yield: 36 (1 cup) servings. TIP: To Make decorative ice ring or mould: Pour about 1 inch water, juice or punch into mould of appropriate size for punch bowl. Arrange fruit slices or pieces as desired; freeze. Add liquid to cover pieces; freeze again.

APPLE GRAPE PUNCH 11 quarts (6 cups) apple juice 1 quart (4 cups) grape juice 6-oz. can frozen lemonade concentrate 33.8-oz. bottle (about 4 cups) lemon-line soda, chilled .