The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-02-13
OVER THE 1EACUPS.
90 5000 ~SES~~%


est white linen the hostess can afford.
Fancy dinner spreads are no more cho-
sen except for luncheons. Dinner nap
kins are large, square. white ard mon
ogrammed if one wishes. Strange de-
| vices in the way of folding are not to
be tolerated. Before dinner is an
nounced this is what should be done:
one servant walks around the table
placing roll in each napkin, another
follows him to put cracked ice in the
goblets. and a third man fills them
with water. There should not be upon
the dining table a morsel beyond
bread and water. Sailed almonds, etc,
are allowed if desired
AS for flowers for the table, orchids
are always Il, good taste, yellow chrys-
anthemums and violets are desira BILE
and violets and pink roses make a good
combination. A prominent New York
decorator has fancy, when he deco
rates a table for a rose dinner, to
stand at the head of the table after it
is done and toss a handful or armful
of roses over the table. Some of them
rail- on glasses, into the bonbon dishes,
and wherever they fall they are left
The guests do with these stray posies
as they WILL
The only difference between a formal
and an Informal dinner is the skill dis
played in its CONFERENCE.-The more art
the less obtrusiveness. OF course, the
successful hostess has so disciplined
her servants that things move by
clockwork. Favor giving at dinner, ex-
eept to near friends or celebrities, is
obsolete. The only explanation is that
host in presenting his guests costly
gifts TO carry home makes a bid for
them to remember him long and kindly
haf Of
sons entertained at dinner by a man
newly rich were so shocked at the
costiliness of the favors that they re-
fused to take them and refused to al
low him to send them to their homes.
And none of them ever accepted an
other invitation from TIE Lnluoky host.
g @ 20
The hostess whose entertainments
really charm is woman OF origi-
nallty, who expresses herself in her
menu. She is simply assisted by the
florist and caterer. not ruled 1t is
often her own designs the stationer is
asked to carry out in the menu cards,
or the florist to supply.
The woman experienced in giving
dinners knows that it is of prime i'm
portance that the first GLIMPSE her
guests have of the table should be an
enchanting one-a promise of the good
things to come. She who would give
a successful dinner must knew the art
of combining arts proportions in li@ht-
color, food, sound, perfume, ware and
diplomacy.
The panel effect introduced into
skirts is now beautifully developed in
evening toilettes by the use of accor-
dion pieatlngs OF transparent fabrics.
g @ @
Not the least attracfiv ar+icIac IN
the lingerie departments are the short
corSets for evening wear. These are
made expressly for low necked gowns,
and variety of rich materials is rep
resented, in combination with sheer
laces and narrow MORE and satin rib
bons.
The handsome pearl passementeries,
decorated with bright colored Jewels,
trim dance gowns to great advantage.
These garnitures are excellent for
made-over evening gowns.
Black satin, with chiffon combined,
is superb for matron's dinner gown.
If the wearer be quite young she can
relieve the somewhat snnina.
by using beautiful embroidery, which
lights it up splendidly;
One of the loveliest reception gowns
leader was of gray brOcaded satin.
with passions and epaulettes of white
satin, studded with steel, and finished
off with 2 neck ruche and ruffies of
white chiffon. White point lace was
fulled in the neck and wrists.
Black chiffon waists with black MORE
or satin skirts are still considered good
style for theatre wear. They are gen
orally trimmed with lace or en-
broidered nets. Light silk or velvet
waists with such skirts are garnitured
with black chiffon rufiles. embroidered
in jet.
One of the most exquisite fabrics to
be worn in conjunction with the bolero,
of pearl and crystal, is white mousse
line, embroidered with crystal and
pearl beads.
Miroir velvet has its beauty en-
HANGED by being Observation-Disclosures
with sequins, beads, gold and silk
thread, etc.
Beaded and spangled blouse fronts
of chiffon are embellished with five
inch satin ribbon bows, having long
ends on the sides.
Elegant evening dresses of white
satin. corded silk and MORE velour
show garnitures of fine white lace and
silver brocaded satin.
Evening wraps of deep green plush
or velvet are oddly lined with pale
blue satin.
With light-colored chiffon waists in
blouse fashion some of the girls are
displaying belts, having small, heart
shaped gold buckles set with one
large stone. Both the amethyst and
topaz are favorite gems.
Extremely stylish are the children
of the present, and not only are they
fitted out with elaborate wardrobes at
the beginning of the season, but it
seems necessary to keep on furnishing
new articles of attire. AT this par
ticular season it is considered the
height of prudence to begin with the
spring sewing. and the children's
frocks are the first that come in order.
Gored skirts are now much more
worn than tho. full ones. and some of
the models are exceedingly pretty. In
many respects they are much better,
too, for there is not so much weight to
carry on the hips as is the case with
the full-gathered ones. Piques are
fashionable for dresses for children of
all ages. For girls from IL years up
they are particularly charming, and
can be had in a variety of colors this
season.
Among pin cushions. the newest are
the Empire. These are made oblong,
of a wide piece of fancy ribbon. doubled
end to end, and filed very full. Some
of these are made to hang uDOn the