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Introduction
- The galleys on large ocean liners were typically designed to accommodate the
best in culinary appliances, cumulatively providing for a passenger and crew capacity of
around 3,000, requiring in turn some 6,000 to 10,000 meals a day, many of which consisted
of at least four courses. The combined 1st and 2nd Class Galley on Titanic was
divided into sections with each one specialized for the preparation of a particular type
of food. Pastry Cooks turned out nothing but pies and tarts; another set of cooks looked
after the poultry, another attended to fish, another to the entrées, another to the
joints, another to the sauces and gravies, and another to soup - all in prodigious
quantities. Not only were everyday meals routinely prepared - if one could call lamb,
roast duckling and sirloin of beef “everyday meals” - but so was special holiday
fare such as Christmas pudding if the voyage encompassed December 25 at sea. This might
require one ton of pudding, and perhaps half a ton of mincemeat for the mince pies which
would be cooked on board . . . (continued) |
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| Image above, Advertisement
for Henry Wilson & Co., Ltd. The
Shipbuilder / Author’s collection |
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Service of plate
- The pattern of Titanic’s china differed depending on the accommodation in
which it was used. With three separate Dining Saloons for 1st, 2nd and 3rd Class
passengers, plus the à la carte Restaurant and various cafés, this gives a wide range of
china patterns overall. In addition, it is quite likely that the china used for deck
service, stateroom service and in the various lounge and smoke room pantries were of
different patterns again.
The china used in the 1st Class Dining Saloon had an elegant and intricate border
of brown and turquoise. The design varied slightly between the larger and smaller pieces,
and each piece bore the logo of the White Star Line in the center. This pattern is
frequently referred to by some collectors as the “Wisteria” pattern, the name
taken from the climbing vine of the same name that was intertwined in the design. The name
“Wisteria,” however, is an unofficial designation and is actually incorrect, as
that name was used for an entirely different pattern made by Wm. Brownfield & Sons
that was not used on the Olympic-class ships . . . (continued) |
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Food and
stores - Given the vast quantities of stores that were needed on every voyage,
orders would need to be placed well in advance, and would begin arriving at dockside far
in advance of the next sailing date. This assemblage of stores was considerable. Foods
were ordered from many parts of the globe: choice fruits from California, cheeses from
Europe, oysters from Baltimore, ice cream from New York, coffee from Brazil, teas from
India, mutton from Berkshire Downs, etc. The White Star Line also contracted store
merchants such as Grey & Co. to provide other food supplies. The average consumption
of stores for Olympic, enumerated in the following particulars, were supplied by
the White Star line and may be considered as a fair average of what the company had to
provide every time she left Southampton:
Fresh meats, 75,000 lbs.; fresh fish, 11,000 lb; salt and dried fish, 4,000 lbs.; bacon
and ham, 7,500 lbs.; poultry and game, 8,000 head; fresh butter, 6,000 lbs.; fresh eggs,
40,000 . . . (continued) |
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1st Class
Dining Saloon - Titanic’s 1st Class Dining Saloon on D Deck could
seat 554 persons at one time, with one server usually assigned to every three persons.
Between the main Dining Saloon and the à la carte Restaurant, all the 1st Class
passengers could normally be accommodated at one sitting. However, assigned sittings at
separate times would be done for a specific voyage if the number of passengers required
it. The doors opened at 8:00 a.m. for breakfast on the westbound voyage and 8:30 a.m. on
the eastbound voyage and continued through until 10:00 a.m. Luncheon began at 1:00 p.m.
westbound and at 1:15 p.m. eastbound, lasting through the afternoon. Tea was at 4:00 p.m.
and dinner at 7:00 p.m. in either direction. Lights out in the Saloon was at 11:00 p.m.
Children were not allowed to dine in 1st Class unless there was room or a full fair was
paid for them . . .
(continued) |
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Other topics in this chapter
include:
Galleys, pantries and other food preparation areas (including full inventory of
all equipment) - Tableware - Passenger dining - 1st class á la carte restaurant - 2nd
Class dining saloon - 3rd Class dining saloon |
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