The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1904-01-31

ENT which puts an end to dances.
and is supposed to usher in a
IL season of dullness, if not peni-
tence and prayer, is generally the oc-
casion for unlimited dinner giving. Con-
seauently dinner gowns are for the mo-
ment the all important topic of con-
versation. whether the remainder of the
winter is to be spent in the city or out
of town.
Dinner gowns of today are quite as
elaborate as ball gowns, and II is ex-
tremely difficult for an amateur to tell
the difference between them. The for
mer are always supposed to have
sleeves. short or elbow length, but still
sleeves of considerable Importance. Ball
gowns this season have been made quite
often with sleeves. although it must be
confessed that there is very little con-
sidered necessary in the way of that
part of the dress. a jeweled strap over
the shoulder and a short puff or ruffie
below the top of the arm being thought
all sufficient In old times the dinner
gown was not cut so low as ball
gown. and was more often square neck
than round. In these days there is no
difference whatever in the cut OF the
waist, and the dinner gown may be as
low as the ball gown.
Fashionable Dinner Gowns.
All materials are fashionable for din
ner gowns this winter. and it is merely
a question Of individual choice as to
whether these shall be velvet, satin.
brocaded silk. chiffon. net, or gauze
Brocaded silks and satins were never
handsomer than at this moment, while
velvets are superb in texture and color
ing. and are made so light in weight
that they can be treated exactly as
though they were mousseline or chif-
fon. shirred end tucked and gathered if
so desired. or left to fall in the long
soft folds that are specially suited to
velvet
The waists of all evening gowns are
very deliberately trimmed; this rule has
obtained all winter But the velvet
gowns now being made up are much
palmer. with a return to the rather
tight-fitting effects with soft folds or
soft trimming directly in front. Lines
of jet or jeweled passementerie, or bands
of fur. are being used on the velvet
gowns; OF, oddly enough. satin ribbon
combined with lace is often seen. There
are velvet gowns that have no trim
soonest of Jewels are worn and GER
tainIy show to the greatest advantage.
Velvet and Lace.
Pale rose pink velvets, mauves. blues,
white in different shades-especially
ivory white-and some very vivid rose
pinks and sky blues are considered
smart. Green and black-that is. the
darker shades of green. though the
bright green is also fashionable-are not
nearly so popular as they were. and are
more used for street than evening
gowns. black velvet gown with point
lace will never be out of fashion. and
vet there are seasons like the present
when such a gown is not so satisfactory
as some modern style Of material and
colorinR
Brocaded satins are made up on the
picturesque order. and have not been so
universally popular as TO become ordi-
nary. The coloring OF these silks or
satins-for both are in favor and fashion
is wonderfully exquisite. though the
lighter shades are preferred to the
darker ones. Gowns of this material
are trimmed with the finest quality Of
lace. often embroidered with seed
pearls. rhinestones, or colored stones.