Los Angeles herald., 1905-11-12

marked a degree this season,
according to the purposes for
which they are designed, that the out
fit must of necessity be unusually
large. For the opera effect is the first
consideration. and all the trimming
as well as the material itself, must be
chosen with this end in view. More de-
tail is apparent in the ball gowns, and
the cut and fit must be perfect, but
this dress is quite little shorter than
the dinner or opera gown, although all
trains are longer than those of last
winter.
A dinner gown is supposedly of a
simpler model than the other evening
costumes, but of late the over-elabor-
ate has crept-into every department
of dress, and at a formal dinner the
costume must surely be as handsome
in both detail and whole effect as the
reception dress, on which is now ex
pended no end of thought and labor.
Satin and brocade are pre- eminently
fashionable for the dinner gown. These
textures need little adornment and are
handsomest when long and rather Sc
we're lines are preserved, so that SIM
pllClUy can more OF less De ldln-
tanned in contrast to the elaborate
detail of the hand work on the average
ball gown and opera costume. There
are various striped silks and SatinS to
be seen this year which make up
charmingly, while for informal dinners
fiowered silks and taffetas are aston
ishingly effective, even in the small,
rather indefinite patterns.
Black or White Lace
All black, all white or black and
white combined are the only lace
robes seen. A black and white robe
laid over a spangled underpetticoat is
infinitely more attractive than when
the spangles are sewed directly upon
the lace The lace gown is no longer
left to depend upon the material itself
for effect, but Is now trimmed with
large jet ornaments and jet passemen-
terie, with festoons of narrow velvet
ribbon, or else the lace itself is en-
broidered with either ribbon or SPAN
giles tracing the design of the lace.
Such gown is, of course, exquisite
and the scintillating paillettes render
the lace, whose intrinsic value is sell
dom sufficiently apparent, doubly effec-
tive.
Chiffon and net are especially popu-
lar this year for the ballroom, but
nevertheless are seen with long train
and rather high bodice for a dinner
6OWlls HC SOWI6 lHlS season arc
more trimmed with spangled trimming
and bands of spangled embroidery
than in themselves spangled ones.
The real spangled robe Is embroidered
also with ribbon and velvet hand work.
although some few of the old style of
lobe are still to be seen.
For a delightfully."- soft effect chiffon
trimmed with Valencennes and en-
broidered in iridescent paillettes is
charming.
The princess is as much in vogue this
winter as the first year it was intro
duced-both the severely plain and the
rather elaborately tucked, plated and
shirred princess are seen and the diff
ferent me lels vie only with one another
in popularity. In crepe de chimes and
all such soft materials a princess gown
is particularly pretty, and as chiffon
and gauze are alike extremely perish
able. crepe de chine still retains it's
place well up on fashions ladder.
Elbow Sleeves
AS elbow sleeves are worn altogether
with afternoon gowns made at all elab-
orately, shorter sleeves are smarter for
dinner gowns If broad line across
the shoulders is becoming, large puff
sleeves are worn even in the dinner
gown, but there Is no fixed rule and
some few of the evening sleeves are
very small indeed. III possible, the
sleeve should be unllned. as it will be
far softer and prettier than when too
heavy.
Trains are to be once more long and
graceful, but the pointed trains have
not yet reappeared. Round skirts are
smartest at present and the material
must be full, long in front and in the
sides, soping gradually toward the
train i'm back. The empire gown with
Watteau plait hanging from the shoul- |
ders, is seer among the newest dinner
models This makes an effective style
Of dress and Is quite unlike any other
OF this years models, although the pic |