Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-03-11

| Room" said she. "v'e were met py
man in livery, who escorted US 10 VIII
Mrs. Carlisle stood. announcing our names
| 10 her one by one. Mrs. Carlisle pre-
sented us to Mrs. Cleveland. who pre-
sented us to her young COUSIN ana tnen
we were passed down the line OF ""
| Young ladies', who were all Bues's OF
honor. Mrs Cleveland and her COUSIN
| were almost directly against pach-
ground OF pink roses. and twenty young
| ladies'. ten on each side, FORMED senhi-
circles. looking, as they really were az
sIstants.' and not like the uncomtortaDle
sticks one so often sees In the long,
straight, stin receiving-line.
"The ten young ladies on the LETT as
sisted Mrs. Carlisle In the act Of pre-
senting the guests to Mrs. Cleveland ana
as there wer, 800 guests during the az
| ternoon, they were kept busy ascer'aihihB
names and presenting to the hostess.
after lust two hours of this work the
young ladies fell in line back OF Nrs.
Cleveland and Miss Huddleston' ana
marched TO the music of the Marine Band
10 the different parlors. where each poured
tea and presided over light luncheon.
Guest cards informed the callers wh"re
they would find each of the couples or
young ladies'. for they went I'm pairs, u
guest of honor and an assistant In each
pair"
No gentlemen were among the luncheon
or tea guests, and the whole affair was
certainly the most delightful ladies'
reception ever given In Washington, Mrs
Clevelands old-rOse velvet gown win ltS
fg-leaf green sleayes. and its yellow-lace
petticoat making her n charming central
figure among the chiffon and paie-tlht
costumes.
A SPRING DINNER.
As pretty, though I'm a different way
and almost as nOvel--are the spring dn-
ners which are now becoming as plentiful
as early violets. The first one was given
in New York by Mrs. Townsend Burden.
who kept the affair very quiet until IL
came OF, and since then spring dinners
have been the fayorite form or dinner
giving, especially during Lent, when
dancing is not exactly countenanced, and
both the dlnner-dance and the grand din
ner are at discount.
The novelty OF the spring dinner lies In
the table decorations. These must be so
remarkably fresh and pretty and so pro-
vocative OF talk and "reminiscences that
no one tires OF a two-hour-and-a-half re-
past-which is the length OF the spring
dinner. The actual menu Is attended to
by the caterer. who brings the dishes as
far into the spring as possible, 80 thar
the service may not belle the name.
The dinner table Is trimmed with prim-
rose ribbons. Great punches OF II lie In
the center around hugh golden vases OF
spring blossoms, and more knots or the
ribbon are placed at each cover where the
napkin lies. The ribbon starts from the
center and Is twisted and turned and tied
until IL lies Ike stray flowers upon the
damask cloth OF lace and linen.
The bouquets for the ladies are early
crocus and long grasses. the long. stln.
dark green leaves Of the flower being also
tied in. and all made secure with I'M
mense streamers OF the primrose ribbon.
which is lettered Spring Dinner. Feb
fuary, 1894" and maybe the name OF the
guest and the initials OF the hostess
These streamers are the dinner fayors or
souvenirs
The gentlemen have tiny punches OF
mignonette tied with green ribbon 10 BE-
placed I'm the coat. In the center or the
table between the host and hostess,
may be two vases OF the mignonette nank-
ing tho great golden central vase or
spring blossoms. II the host and hostess
sit facing each other directly across the
table. the golden vase Is between them'
but II they are at long range al opposite
ends OF the table there are at least
three tall vases interposing.
With the pariors trimmed with tne
spring blossoms and the window seats
banked with them. and the dining-room
actually abloom with all the fragrance
OF outdoor life. the spring dinner IL
great success. especially when aided ny
a chef who knows where to get straw"
berries with the leaves upon them. as
paragus OF just the right growth. and all
the green things which make tho sum-
mer table luxury.
ROUND-TABLE LUNCHEON.
The round-tahie luncheon is en- ahair
only for ladies' and there are usually
eighteen In the party. because there are
few dining-room which VIII aceommo-
date q round dining table that viii seat
more than this number OF guests Inc
tahle must be On actual circi--ths usual
ssrcund tablc." which II merely the com.
mon tahlo with the eads rounded. ""
not do.
0u6sts arrive On TIE minute. and lunch
sou = immsdiAtsly eHnouuoed, an4 0s
hes>ean l1n1o ~ vay = ~ r1neoeee