Entitled "The Last Dinner on the Titanic - Menus and Recipes from the Great
Liner" by Rich Archbold and Dana McCauley, I read this bit of information
which I find fascinating. I've snipped some portions but the quotes from
the book are accurate:
"When all the lifeboats had departed, more than half of
Titanic's passengers and crew remained on the ship. One of
those was the chief baker, Charles Joughin, who had passed a
most eventful night. When first awakened by the impact, he
had immediately organized a party of bakers to provision the
lifeboats with any bread they could find. Then he helped
load the boats and even bullied reluctant passengers into
leaving the sinking ship."
"When all the boats were away, Joughin began throwing wooden
chairs overboard for use as life rafts. Whenever he needed a
break, he nipped back to his cabin on E-deck for a snort of
whisky. By the time the ship was about to sink, he seemed
hardly to have minded."
"Calmly, almost nonchalantly, he stepped over the starboard
rail and began climbing the side of the ship until he stood
on the upended stern." [NOTE: this remind anyone of what
those folks in the film did? Could the guy wearing white
suit sipping from the flask next to Leo DiCaprio and Kate
Winslett have been intended to portray Joughin?] He cinched
in his lifebelt as the ship began its plunge, stepped calmly
into the water and swam gently away."
"Thanks, presumeably, to the alcohol in his blood acting as
an anti-freeze, Joughin survived several hours in the icy
water and emerged none the worse for the experience."
OB Food:
Vegetable Soup (from the Third Class, scaled in the book
to serve 6)
2 Tbps. butter 1 finely chopped onion 1 cup each finely
chopped celery and carrot 1 potato, peeled and cubed 5
cloves garlic, minced 1 tsp. each dried oregano and thyme 1
bay leaf 6 cups chicken or vegetable stock 2 cups white
kidney beans, drained 1 cup corn kernels 1 cup asparagus
tips 2 cups shredded Swiss chard or spinach salt & pepper
In a large pot, melt butter over medium heat. Stir in onion,
celery, carrots, potato, garlic, oregano, thyme and bay
leaf. Cover and cook, stirring often, for 10 minutes or
until onion is translucent.
Stir in stock and bring to a boil. Reduce heat to medium
and simmer for 15-20 minutes or until vegetables are
almost tender.
Meanwhile, drain and rinse beans. Stir beans, corn and
asparagus into vegetable mixture. Cook, for 5 minutes until
asparagus is bright green and tender. Stir in Swiss chard
and season to taste with salt & pepper. Makes 6 servings.
Jill