For those who have searched through dozens of cookbooks looking for a recipe for a special punch to serve at a party, or an unusual hot drink after a day outdoors, or a quick breakfast nog, Gail Schioler has written, ''The Non-drinker's Drink Book'' (Toronto: Personal Library, Publishers, $10.95)
Mrs. Schioler, wife of a Canadian diplomat, who does a lot of entertaining, began collecting and experimenting with fruits, dairy products, and juices so she could serve refreshing, nonalcoholic beverages to guests. Her drinks intrigued and delighted her guests, and she was urged to put them together in a book.
The collection of drinks is organized into six chapters, beginning with Eye Openers - drinks for breakfast or brunch, using yogurt, buttermilk, eggs, honey, fruits, and juices. Following chapters include drinks for before dinner, punches , drinks children will especially enjoy, hot drinks, and old-fashioned drinks.
Mrs. Schioler also offers advice on choosing appropriate glasses for different drinks, making decorative ice rings, and garnishing a drink so it is appealing to the eye. Here are a few of her recipes.
Big Party Punch
3 large tins unsweetened pineapple juice
3 cups orange juice
11/2 cups lemon juice
1/3 cup lime juice
1 cup fresh mint leaves
2 cups sugar, optional
Ice block or ring
2 28-ounce bottles ginger ale
1 28-ounce bottle soda water
2 cups fresh strawberries, split in half
Combine juices, sugar, and mint leaves. Chill for at least 2 hours. Strain or remove mint leaves. Place an ice block or large ice ring in punch bowl.
Carefully pour ginger ale and soda water into bowl at the edge. Add strawberries and float orange, or lemon and lime slices on top. Makes about 80 servings.
Mulled Cider For Sixteen
4 quarts cider or apple juice
1 cup packed brown sugar, or less, to taste
12 whole cloves
4 cinnamon sticks, broken into pieces
1 orange and 1 lemon, thinly sliced
Combine all ingredients in a large pot on stove or in electric hot pot. Spices may be tied in a cheesecloth bag. Simmer for 10 minutes. Remove spice bag or loose spices with a slotted spoon. Float thin slices of lemon and oranges on top. Serve in mugs. Makes 16 servings. May be made in advance and kept hot.
Orange Eggnog Punch
6 eggs, separated
1/2 cup sugar
2 cups milk
2 cups whipping cream
1 cup frozen orange juice concentrate, undiluted
In large mixing bowl, combine egg yolks, sugar, milk, whipping cream, and orange juice concentrate. Beat with rotary beaters until thickened and foamy. Chill until serving time.
In a small mixing bowl, beat egg whites until stiff but not dry; gently fold into orange mixture. Serve immediately in chilled punch cups. If desired, garnish with nutmeg or a little grated orange rind. Makes 24 one-half-cup servings.
Fresh Tomato Juice
4 quarts tomatoes
2 medium onions
6 parsley sprigs
1 green pepper, seeded
3 celery ribs, with breen part
2 large sprigs fresh basil, or 2 teaspoons dried
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon black pepper
Wash tomatoes, stem them, don't peel, cut in quarters. Peel and quarter onions. Combine all ingredients in a very large pot and bring to the boil. Reduce heat, simmer until soft. Stir occasionally. Press through a fine sieve.
Return juice to the pot, taste for seasonings, bring just to boil again. Pour into hot, clean jars. Leave a little head room at top.
Add lids and process in boiling water bath for 10 minutes. Or refrigerate and serve within a few days.