The Evening standard. [volume] (Ogden City, Utah) 1910-1913, 1910-09-10
BY MRS. A. T. ASHMORE.

d OTEL life has changed consider
ably of late years. and with the
immense many storied hotels has
come naturally q greater Tor
mality, which shows is effect in
much increased elaboration OF
dress as well as lack Of the old sim
plicity of the life Of the hotel community
1t was only few years ago when in even
tho most fashionable hotel at n popular
watering place, low cut evening gown
made the wcarer conspicuous. but to-day
regulation evening dress is worn alto
gether
There is difference in cut. however, be
tween a ball gown, dinner frock and the
style of costume that is in vogue for even
ing wear at a hotel OF restaurant Need
less to state there is decidedly extensive
wardrobe required 10 these days by the
woman who cnrcs to be even suitably. let
alone smartly. gowned for evening gaycty.
Nor is there the least use in attempting TO
get through the autumn with the evening
gowns Of the previous summer or spring.
Styles have in every way altered COM
pletcly, and hotel and restaurant life is
nowadays 20 decided feature of autumn
existence that any such economy is out
of the question.
Nowhere perhaps are the same number !
Of evening gowns required as are neccs-
sary for even short sojourn at lnrgc
hotel There must be variety That
no one Of the costumes shall become !
marked. There must bo Que or more real
ball dresses for an occasional dnncc, and
it is always safest to have at hand one
gown somewhat simpler and perhaps high
nt the throat should the conventions of the
community demand less elaborate COS
tune for Sunday evening wear.
Exaggerated Dutch Yoke.
The fayoritc cut of the simple dinner
dress for hotel or restaurant Is an eXug-
geratcd Dutch yoke. y square yoke is .
generally becoming while the L shape /
is somewhat smarter, the Y in front
unless cut quite low and filled in with chif-
fon being seldom worn nowadays. mar
row U OF square dGcollcteGe with i deep
but narrow Y ut the back is smart, and
indeed the long slender V line at the bnck
is extremely pretty no matter what the
exact cut OF the decollctcgc in front.
The chief difference. perhaps, between
the cut of ball gown and of dinner
dress is that the shoulder line of the lat \
ter is some inches wider than of the con
rcntional evening dress. Even when the
bodice is cut quite low at the front and
back the hnc will still be quite distinct
between the two modes. W! II Ii is im-
possible to cut an oblonG yoke deep
enough in front to give a good line thcn
the dccolletege can always be filled in
with flesh colored tnTle which can be
used i'll combination with any shade and
will make the gown more becoming
The sleeves are bait length or some
what shorter in the majority OF rcstuu-
rant gowns Full length sleeves of trans
parent net chiffon arc more or less in
fashion at all times In simple evening
gown. but the style is never u really
popular ono. because ~ invariably unbc-
coming. The long sleeves seem specially
III suited 10 tic present style OF evening
dress with the skirt escaping the ground /
Although 10 be seen in some few models
'' is not likely TO he generally adopted for
evening wear
Not for many day has there been so
great likelihood of the short skirt captur-
ing the stronghold of popular approval as
Is the case at the present moment. Asuiu
aud again has il bccu tried 10 foist the
short skirt evening gown under the guise
of novelty, but always has ii been de-
teatcd, aud principally 10y the dIsapproval
of the American woman. so close * the
short skirt victory that already i train
gown looks strangely out of date-almo,t
awkward, in tact--aDd even the most clab.
crate gown must show no real fall of ma.
tcrial. For restaurant OF simple dinner
gown the newest fashions dictate that
the texture shall escape the floor by at
least an inch, but the independent >omnu
who has the courage TO discard the un-
.becomng viii allow OF al least two inch