Meet Our Fellow Passengers

Noelle, Countess of Rothes

One of the many passengers I had the privilege to meet last evening was The Countess of Rothes. She boarded Titanic with her parents, Thomas and Clementina Dyer-Edwardes, however her parents disembarked in France. Her cousin Gladys is accompanying the Countess for the complete voyage. The Countess plans to arrive in New York in time to celebrate her 12th anniversary with her husband. Lord Rothes arrived in New York in February aboard the Lusitania.

The Countess is the only child of a multi-millionaire Londoner. The Countess was born on Christmas day, was formally named Lucy Noel Martha—but everyone calls her Noelle. Though born in London the family made their home in Prinknash, in an old abbey.

Major Archibald Butts

During her second season in London Noelle met and fell in love with Norman-Evelyn Leslie, a lieutenant that would shortly be deployed to the Boer Wars. The Rothes have two sons, who have remained in England.

Major Archibald Butt sat at our table last night at dinner. He is military aide to President William Taft. Major Butt is returning from a six-week rest in Europe. He was urged by the President to make the trip due to the Major's recent health issues. The President also sent a personal message to Pope Pius X, which the Major delivered. He and his friend Frances Millet spend much of their time in the first class smoking room playing cards.

For dessert last evening we had Oranges En Surprise

• 4 large navel oranges


• 2 cups orange sherbet


• 2 egg whites


• pinch cream of tartar


• 1/2 cup fruit sugar


• dash almond extract


• fresh spearmint leaves


• candied orange peel

Cut off top quarters of oranges; discard. Turn over and slice off (without penetrating flesh of oranges the stem ends so that the oranges sit flat. Carefully spoon out flesh, reserving for another purpose. Place hollowed skins on baking sheet lined with parchment paper and freeze for at least 30 minutes.

Divide sherbet evenly among oranges, firmly packing into hollows. Return oranges to freezer for 30 minutes or up to 2 days.

Preheat oven to 425F. Beat egg whites until frothy; add cream of tartar. Still beating, gradually add sugar. Continue beating for about 3 minutes or until eggs are glossy and form stiff peaks; stir in almond extract.

Oranges en Surprise

Remove oranges from freezer and place on baking sheet. Decoratively cover openings with meringue; spoon dollops of meringue or pipe meringue onto oranges. Immediately bake in 425F oven for 2 minutes, reduce temperature to 375F and continue to bake for 3 to 5 minutes or until meringue is set and slightly browned. Garnish with spearmint leaves and candied orange peel; serve immediately.

This was a cool refreshing dessert. In fact we plan to have it again tomorrow with lunch.

*The orange flesh was used the next morning in the pancake mixture.

This afternoon we hope to explore the second class decks and meet some of the other passengers.