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