Going Below Deck

Exploring third class, also known as steerage, is like a melting pot of languages. Most passengers in third class are immigrants looking for a better life in America, while some are hoping for religious and political freedom.

Our table last night

Rosa Abbott is a single mother of two teenage boys. She has become friends with Amy Stanley, who has left England in order to work as a domestic in England. It is so nice that they have become friends as Miss Stanley is traveling alone, something unheard of in First Class. There are many large families sharing some quarters in steerage.

The dining in steerage is considerably better than most of the passengers are use to. Vegetable soup, Roasted Pork are all on the menu in steerage. Where first class has received Chataeu Potatoes, Oranges en Surprise and Minted Green Pea Timbales below deck they have received boiled potatoes, oranges and boiled peas. The beautiful floral arrangements, china and crystal are all missing from their meals. However, their dining saloon is neat and clean.

Minted Green Pea Timbales

Last night's meal included Minted Green Pea Timbales.

Minted Green Pea Timbales

• 1 tbsp salt


• 4 cups peas, fresh or frozen (thawed)


• 2 1/2 tbsp chopped fresh mint (or 1 tsp dried)


• 1/4 tsp granulated sugar


• 1/4 tsp pepper


• 3 egg whites


• 1/2 cup whipping cream


• Sour Cream

In a saucepan of boiling water, dissolve all but 1/4 tsp of the salt. Add peas and blanch for 2 minutes. Drain and rinse under cld water until chilled through; drain well.

Place peas, mint, sugar, remaining salt and pepper in blender or food processor; puree until very smooth. With motor running, add egg whites one at a time; pour in cream and blend until well combined.

Divide pea mixture amoung 6 greased custard cups. Place cups in baking pan; pour in enough boiling water to come halfway up the sides of the cups. Cover with foil and make vent holesin foil; bake at 350F for about 30 minutes or until toothpick inserted comes out clean. Let rest for 2 to 3 minutes.

Garnish wih sour cream.

Mr. Bruce Ismay, from our boarding guide

This was not a favorite at our table. David didn't care for the custard feel consistency of this dish. While Rich and I felt the flavor was a bit bland for our tastes. But, we had fun trying this new dish.

Mr. Ismay from White Star Line is on board and is encouraging Captain Smith to increase the speed of the Titanic. At the increased rate of speed we should dock in New York several hours earlier than expected.