Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-12-11

""h' W are ruled absolutely
out Of order, and the
supremacy of the flower is so nearly uni
Vefsai that violet dinners will be a matter
| of course for months to come
Silver candlesticks and candeIabra are In
order, with silk shades of color to match
the flowers.
Ladies souvenirs at one or two recent
affairs have been so costly that the giving
or formal dinner party is likely to rank in
the near future as an even more formlda BILE
task than the aspiring hostess has been
wont to consider it. Gold bangle bracelets
OF original designs ordered for the occa-
sion are examples in point
Nearly all the new dinner gowns put up
some bluff in the matter of the train. A
skirt not rounded down in the back to some
extent is deplorably out of date. A skirt
which touches the floor may pass muster
but a real train is more modish.
Clineins Skirts.
All dinner skirts are close-fttng. They
may be said to clingh They increase appre-
cisb bly, the number Of 'fashionabIy clad peo-
pie that can be seated comfortably about a
table,
The dinner bodice has q medium blouse
eHect, though there are draped bodices that
k
ed Many are extremely decolete
The sleeve of the dinner dress NAV lie
long, close-ftting and transparent: or it
may be of elbow length, tight and finished
with lace ruf1es; or it may be short-a
meager handful of rufties or puffs: or. II
the dress be OF velvet, 1t may be an en-
broidered strap over the shoulder
velvet Is considered an appropriate ma
terlai, even Tor very young women, ana is
best liked in black gray, white green or
turquoise blue. A velvet skirt is often in
nocent OF trimming; oftener it is embroider-
ca with flowers worked in chenille or silk
the flowers are padded and so raised a good
deal above the surface Of the material. Old
point lace is the best bodice trimming for a
velvet gown. A woman who has a suffi-
Gent quantity of fine lace at her disposal
can have an ideal dinner dress of velvet
with panel skirt front of lace either
draped or set on in ruffles. The sides of the
skirt are most conventionaIly turned back
In revers, but good dressmaker produces
more original effect by tapping them over.
Handsome Materials.
Other desirable materials for dinner
dresses are plain or brocaded satins and
corded silks. Deep rose tones, vivid reds
and flaming orange are colors high in IA
vor. The most delicate tints Of silver, pale
blue and gray are admired just as heartily
There Is no standard of judgment or rea-
son for preference except the taste of the
Wearer. Satin dresses are embroidered with
Chenille, quite in the fashion of velvet
ones, but embroidery with jewels is as cor
rect, perhaps more so. Gold, silver and
steel are used in quantities that would
bankrupt the KlOrdike, if the glittering
stun were all genuine. Turquoise has be-
come too common to keep it's position
much longer. The favorite gems of the
month are opals and pearls. Neapolitan
coral is used largely.
Inc universally popular dinner dress in
London Is black net, glttering from neck
to hem with trails of flowers in jet, silver
or sold. tall beauty has exploited
gown of this sort on the stage in New
YORK lately, and the fashion may become
as general here At present dinner dresses
of thin stuffs are more fluffy. Mousseline
de sole, crepe de chine, chiffon and net are
used as freely for dinner wear as for fall
gowns. Debutantes wear silk muslin over
taffeta and venture on tulle, though zhis
latter material is reserved for skirts at
least more carefully than the others for
dances. All lace gowns are as desirable as
any to be procured.
Pretty Evening Waists.
At less stately dinner parties the pretty
evening waists sold at the shops and de-
signed for use with silk and satin skirts
are appropriate wear. With women of
moderate means these are to certain ex-
tent supplanting the dinner gowns. Given
one smartly cut skirt, two or three dainty
bcdices give the effect of as many totally
d1nerent costumes. Dinner corsages are
TO be bought this winter in velvet, silk or
MORE satin, but the prettiest are in chiffon
or tulle Where blouse effect is not aimed
at, the tulle is put on over the tight-ftting
lining with full d. aped effects and the
shoulder straps are trimmed high. Hori
zontal trimmings are used; narrow puffs
separated by velvet are in favor. Cream
colored mousseline ever blue satin and pink
Chiffon over pink satin are two combina-
tons that remember. Both these waists
were em5ellished with black velvet lib
bons: Low-cut corsages of this sort are
worn. The neck opgning is square.
Ihe informal dinner Calls for high even
ing waist. and models Of this variety are
plenty and pretty The, sleeves may be
long or to the elbows. and the cut varies
little from the low, hodges except in the
| neck particular. Al handsome example is
OF pale blue and white brocade, cut as
smart coat basque oyer waistcoat of pale
a large square coliar COVERED with cream
guipure The belt is of blue velvet. The
long transparent sleeves Are of gagged chif-
fon. If the Regulation siik or satin skirt is
not available a waist of this kind makes
good cloth skirt mueh more presentable.
FavOriteo Ornaments.
Dog collars Of diamonds or pearls are the
favorite dinner ornaments with women who
can command them. Handsome jeweled
pins. as many as you like, are stuck on the
bodice front
The hair is dressed on the very top OF
the head, but hairdressers say that 1t will
tumble to the nape Of the neck almost i'm
medfately. 1t Is waved a little at the sides
and turned back from the forehead. Louis
XVI bows in diamonds are the proper hair
ornaments. These are copied in cut steel
and are made up also of velvet ribbons.
Each DOW carries an osprey in white or COD
ors.
When It comes to picking out individual
dresses for comment I think first of a
simple toilet worn at a small dinner a
glace, striped with black. and had square
bodice, made full and closing at the left
side under pretty looping of lace. The