The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-07-11

ed with something to eat At 7:45 o'clock
the nall of the host and hostess presented
a curious spectacle. There were head
dresses composed of a pate de fol gras, a
lobster, pheasant, fruits Of every descrip-
ton from bananas to apples, wonderful
erecuons of creams and ices, a salmon and
a genuine Stilton cheese just exactly as it
is served. The prettiest and most sue
cessful idea of the evening was that which
graced the head of an exceedingly pretty
girl-a caulifower
The guests were seated at small tables
and each table was served with one spe-
cial sort of food. There was one table for
meat, another for fish, another for vege-
tables and so on. As the guests changed
places several times during the dinner
they managed to enjoy an elaborate and
very agreeabl menu. After the dinner
the various headdresses were removed and
placed upon a table where they looked
like the culinary exhibit at a provincial
fete and fair.
The success at the Champs Elysees din
ner and masquerade was so great as to call
for the sincerest of all INSTRUMENTATION
Invitations were issued for several SINH
lar affairs within a week. but monsieur
and mademoiselle have learned that it Is
not the easiest thing in the world to coun-
terfeit the products of the chefs skill
even In appearance Now the society de-
moiselles of France are rackipg their
may arrange to represent The more diff
hcult dish is TO counterfeit in appearance
the greater the hit made by the wearer.
AT one residence in Montmartre there
was dinner of the sort described at
which the unusual plan was followed of
requesting the guests to represent one of
certain number of selected dishes. When
the guests appeared at the dinner t6Av
were seated at table just in the order the
articles they represented would appear on
the menu card. Thus one could look upon
the whole bill Of fare by merely gancing
around the table, and If a guest desired
he could be served with every dish repre-
sented. The most successful headdress
IN point or cleVerneSs on this occasion was
that OF young man who appeared to be
wearing burden of oxtail soup.
Women who are never satisfied with the
color of their hair will no doubt be glad
to learn that powdered hair is again to be
in vogue. Not, of course, for daily wear.
but for dinners and all manner of dressv
functions. The effect is one that women
nave always liked to emulate, and its an
pearance in 1897, together with a host of
other revivals, will be hailed with delight.
Patches are, of course, the natural ac-
compartment Of powdered hair, and they
nave not been forgotten. The woman
whose white locks are piled coquettishIy
on TOP Of her head plans a pretty con
bla9t ny scattering nal1 dozen little
black patches over her cheeks and brow.
The effect is still further helped out IL
she chances to have dark eyes and eve
brows that are slender dark curves. No
French marquise of olden time could look
daintier than the dame who manages her
powder and patches aesthetically
Woven who have suffered from hair Of
that grayish-brown peculiar to American
soil Will rejoice in the opportunity to con-
ceal their undressing locks beneath this
pretty artihciality. While for the women
whose hair CLEANS with peroxide there
could be no more providential method of
escaping from the thraldom Of her self
imposed torture. Plaided hair is trying TO
the most optimistic beauties, and the per
oxide that does not eventually produce
plaid Is rare Coiffures are of course suf-
fering somewhat of a change consequent
to the Introduction of powder and patches.
Pialts or coils at the back of the head are
not admissible when the hair is powdered.
The hair must be brought to the TOP.
lightly coiled In a moderately high struc-
ture and the front hair waved and POM
padoured. feature that particularly
recommends this fashion Is that it is al
most universally becoming.