Dinner Dress.

A lady’s dinner dress may be elegant as her fancy dictates. But if she is hostess she should never try to eclipse her guests. Trained gowns are eminently suitable, and may be worn by maids or matrons alike. Full length trains are not necessary, and even demi-trains need not be worn by very young women. But the soft sweep of a train lends an added grace to a woman’s gown, and this is one of the few places where it can be appropriately worn. The corsage may be cut square, or heart-shaped, or opened at the throat in any pretty way, but never so low as for a ball dress. Sleeves are usually half length, and bracelets are given an opportunity for display. Long gloves must be worn. As to color, all shades, from the safe selection of a black silk or velvet, down to the palest tints, are in order, the only proviso being that color and material suit the style of the wearer. An elderly lady inclined to stoutness, and with a florid cast of countenance, is at her worst in light silks or satin. They heighten her defects, while darker shades subdue her coloring and serve to decrease her apparent size and superfluous breadth.

For a young girl, a simple dress of wool goods in white, or pale becoming tints, is all that is necessary. Open it slightly at the throat, soften it with a little lace, show the pretty arms in a demi-sleeve, and it is far more suited to her youth than an over-elaborate gown.

If the dinner is held by daylight and the men wear morning dress the ladies must confine themselves to high-cut gowns turned in slightly at the front and fastened with a simple pin of gold enamel, with, perhaps, a single gem at its heart.