Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-02-02

which the shades were blended. The bodice
was long coat of brown velvet lined
wi, With yellow; the skirt was pink.
the sides and back. The vest consisted of
creased folds Of mixed pink and yellow silk
Grape, in very delicate tints, and below this
was the narrow brocade front of the skirt, the
rsl2ed folds of crepe repeated at the waist
line. The pink" effect at dinner was OBJ
taped by center scarf of pink silk, painted
in sprays of wild roses and shaded leaves, upon
which stood gilded basket of long-stemmed
La france roses. The low dishes for bon-b ons
were pink cut glass, the flowers placed for
each Lady were striped pink carnations, and the
first course was served upon pink and gold
china The ices we're served in convention
allied roses, and In the center of each was
tiny twisted taper alight in a pink holder, at
tached to which was a gilded wire with tiny
crimped pink shade. This lighted candle effect
was novelty, and originated in the active
brain of the hostess. the christening of whose
youngest born was celebrated by TINS event.
NOVELTIES AT TABLE.
The mode of serving ices and ice creams at
fine dinners has become a matter which taxes
the ingenuity of caterers and confectioners.
At recent dinner given to twenty persons the
PINK Ices were served in the hollows of mag
nihcent natural roses. These were served to
the ladies. The gentlemen had candles of
twisted green (plstache) cream in chocolate
SdhuicstIchs OI the nat saucer shape. At
another dinner, where the number OF guests
were smaller, each ice was served in different
form. One was enclosed in an orange, another
IN large real banana skin. third formed
candle and candlestick. A fourth little
plump mandarin with umbrella over his head
The beauty of the lights the softness and
variety of color, the profusion of rich glass,
emma and silver, enhanced by flowers and the
charm OF exquisite toilets of women, make o
modern dlnner party scene of enchantment
Inere as no mode OF entertaining which is SO
satisfactory, which al once displays the opu-
lence of the entertainer or makes such draft
on his resources. Dinner-giving is therefore
rapidly becoming the most restricted, yet most
fashionable form of hospitality.
SPRING MATERIALS
Perhaps on account of the unusual mildness
OF the season, spring materials have been dis
played earlier than usual this year. Even now,
tne shop windows display straws and sateens,
glnghams and foulards, embroidered cottons
and thin, figured delaines so that is difficult to
define what they will have for stock when sum-
mer really comes. The novelty in spring fab
RIGS is plaid washing silk. in light, bright
colors upon white grounds. 1t is pretty to look
at' ana 1t Is said to wash like piece of white
clothi but 1t Is not becoming to every one, and
would certainly require the services of an ex-
perlenced aundress to preserve its good ap-
pearance. The ginghams are in large
plaids which viii be made ND as skirts
with plain, plated or crossed bodices.
as last year. Many ladies are having
black cashmeres made up with black
more for early spring wear, the MORE forming
the trimming and the visible parts of the skirt
There has been fashion of coarse black straw
Tor parts of bonnets, usually combined with
velvet all winter. Large black hats in straw
ana later In lace or gauZe, the straw faced with
velvet, Will be very fashionable as the spring
advances. Fancy Italian straws to the neglect
OF the more solid English plaits, are likely to
take the lead in bonnets, and there will proba-
ply be revival of the pretty 'Neapolitan'
halr straws, which were a rage for several sea-
sons thirty years ago. The Tuscan straws and
large, flexible Leghorn hats appeared last sea-
son, and also the open lace-like Genoa braids
All these have received an impetus from the
Italian exhibition in London last year. and will
make tnelr appearance this year in larger num-
bers and greater variety
The most becoming bonnet which bave
found for an elderly lady has soft. rather up-
right crown, the folds laid each side of the cen
Ter ana ending IN narrow curtain. which. I'M
like the crown, is laid in a small, triple box
plat IN the center and is plain at the side
Inc brlm Is full at the top and plated in the
same way, but gradually diminishes in fullness
and breadth until it becomes plain and narrow
as 1t approaches the chin, where broad strings
OF soft satin meryielleux ribbon are tied. This
bonnet may be made in velvet, in silk, or in
lace lined with soft silk The puffed brim in
the latter case should be of lace, and it should
be tied with a whole width of tulle. It will not
cooey up gray hair; but why should gray hair
be covered? But it will soften and shade off
wrinkles, and if made in the right way prove
infinitely comfortable. JENNIE JUNE.