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CHAPTER

XVII

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

him-

self

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

con-

centrated

fruit

syrups.

One

may

soon

become

as

expert

in

concocting

palata-

ble

drinks

from

various

combinations

as

the

white-coated

lad

behind

the

soda-fountain.

A

quarter

or

a

shin-

ing

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

177