The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-11-07

for which reason, it may be noted, guests
are expected to arrive promptly at the
hour named in the invitation. Those
asked to a reception may continue to
arrive for an hour later than the time
specified A famous caterer, who makes
a speciality of wedding menus, says that
two of the most important requirements
of the breakfast just now are flowers and
wine.
Guests" said he, "are critical of lit
tie else, if the table at which they sit is
artistically trimmed and the cham
payne is of a rare brand and cooled to a
nicely. We are serving fewer courses
than formerly at the wedding breakfasts
of the rich, but these few are the more
costly, including, as they do imported
pheasants and other game, and made
dishes which tax the skill of New York 8
greatest chefs
'The buffet breakfast is simpler all
though it, too, includes wine and several
hot dishes. A mild punch or cup in
place of wine is quite appropriate in con-
junction with the reception menu, except,
perhaps. at the brides table, and sub
stantials and hot dishes are apt to be
discounted by an increased variety of
salads and sweets.
will be presented to the guests this sea-
son in small white boxes. the handsome
est Of which are of white satin, heart,
shaped, and embroidered with a delicate
vine of forget-me-nots."
Leading florists say that roses. lilies
of the valley and orchids will be much
used at wedding breakfasts this winter.
arranged to form low centerpiece from
which streamers radiate along the table
cloth. The flowers on the brides table
ought to be pure white, and on the
guests tables some one solid schemeered.
PINK, yellow, lilac, green as preferred-s
adnefed to from one end of the room to
the other even when many varieties of
MOWERS are used. The pinkish- mallye
specimen of orchid is the one most adj
mired just now.
ColorS are regulated somewhat by the
seasons. Thus December and January
weddings will give prominence to red in
the decorations; Februarys revel in
deep pink, and those of the early spring
make feature of yellow, lilac and pale
green.
The trousseau of the modern bride no
longer presents the formidable collection
OF dry goods it did in the earlier half OF
the last century. At that time her lin
gerie alone was counted by dozens,
the bed and table linen was even more
generous, and gowns and wraps were
multiplied to the extent of lasting at
least several seasons, If not years
Said practical matron the other day:
1T is quite time enough to think of my
daughters trousseau when she becomes
engaged or, for that matter, after the
wedding day is set. If my pocketbook
can only stand the strain I know place
in New York where the most beautiful
outfit of bed and table linen and lingerie
that heart can desire, and that repre-
sents the most noted manufacturers in
the world. can be purchased during a
morning, and another place where / can
have 1T eXquisitely embroidered with the
brides initials at weeks notice"
Brides do not order so many clothes
as they did when we first started in
business, declared the proprietor of ~
renowned dressmaNng establishment OF
New York. The horror of a fashionable
New York girl is wearing anythin old
fashioned, and a young married woman