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Going through old files I came upon the attached. I was a tourist Class Pax in a double cabin. Of all my T-A crossings, that was the roughest - ropes were up on all open decks for the entire trip - Liverpool to New York.

Norma, my friend, was emigrating to Canada and was convinced she would never make it! Her constant comment to me was "Why the hell did I allow you to talk me into this?"

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Info on cabins etc. can be found here.

Considering a new computer and then (maybe) I won't have to impose on you.

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Originally posted by PamM:
Thanks Green, interesting, and the website linked. Was your cabin like those shown?
I have just nominated myself for the 'Twit of the Year Award'. I read it as 'varles' above and wondered what sort of an Hors D'Oeuvres they were my dictionary was no help, nor was searching, until I found a Greek website on Harry Potter; Varles appear to be the Chocolate Frogs..LOL, for a starter?...so I looked closer and saw it said 'varies'
Pam

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Our twin cabin in Tourist was as shown - we thought we were in the lap of luxury!......and we did remain friends! First Class cabins,lounges, bars etc. were magnificent - we met a Thomas Cook TA, travelling First Class, and he was kind enough to invite us (an allowed privilege) to several First Class locations for drinks, dancing, etc. - poor Norma never made it which added to her frustration! Her diet for most of the trip was dry crackers or thinly sliced, lightly buttered brown bread with sliced oranges - as recommended by our cabin Stewardess and Steward.

It really was a rough crossing - the table ledges were up throughout the entire voyage. Our dining room was at least half empty until the last two nights - even the Stewards were sick. Four of us had our 'sea legs' and didn't miss anything. When our D.R.Steward returned to duty, still somewhat 'green around the gills', we ganged up and ordered Oysters on the Half Shell -poor guy - he served them but did not return to complete his Dinner time duties.... we were bad! Truth be told, I doubt that any of us could actually have eaten the oysters - we went on to simpler fare. Our usual drink was equal parts of Port and Brandy! Settles the tummmy wonderfully!

Those were the days!

Can't recall seeing, or eating Chocolate frogs!

Happy cruisin'

Wow! What memories! I like looking at old ship menus, I find items like jellied veal quite amusing, but certainly not appetizing... I am not a fan of jellied anything... Although I do like veal (not jellied) very much.

As for Britannic, she looked like a beautiful ship... The tourist-class cabins looked rather Spartan, but the public areas looked lovely, as did all of first class. It is notable that you were onboard the last ship ever to wear White Star colors! What year was this?

See menu date - April 16. 1953.

For what it's worth, I have a Cunard White Star Passenger List from R.M.S. SAMARIA - July 12, 1951 - Southampton, Cobh, Havre, Quebec - with my name in it.

Aargh! I should win the dumb post of the week award... Here I am reading a thread called "Britannic Crossing 1953" and I ask you what year it was !

Funny things, old menus. Shows what a luxury travelling by ship was... I'm sure most people didn't eat things like that on a regular basis!

What characterizes a "Grenadine" grapefruit?

What does one do to one's consomme in order to make it of the "Xavier" type?

And how does one make butter black (beurre noir)? Or does that have a double meaning?

What are the differences between plain and Celestine pancakes?

I find it funny that they write leaf spinach... I don't know of any other sort of spinach... Stem spinach?

I am relatively versed in modern culinary terms, i.e. I know things like pate or escargots (I love it when the menu has a footnote that says, "cooked snails in sauce"), but not some of these other things that don't often pop up in the places I eat...

Rather reminds me of an article I read about a Turkish restaurant that offered English menus. Under shish kebab, they wrote, "chopped cooked cow on a stick." A bit too explicit, I think...

Like if they wrote for bacon "fried strips of pork stomach." Or sausage, "ground meat in a membrane of intestine."

Just not too appetizing.

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Originally posted by cruiseny:
Hello,

Funny things, old menus. Shows what a luxury travelling by ship was... I'm sure most people didn't eat things like that on a regular basis!

What characterizes a "Grenadine" grapefruit?

Grapefruit with grenadine on top? Bit sickly, or may be just pink grapefruit.

What does one do to one's consomme in order to make it of the "Xavier" type?

And how does one make butter black (beurre noir)? Or does that have a double meaning?

Beurre Noir, is just a sauce. Heat butter until it starts to go brown and add a bit of vinegar.

[/QB]
What are the differences between plain and Celestine pancakes?

I find it funny that they write leaf spinach... I don't know of any other sort of spinach... Stem spinach?[/QB]

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African Spinach, Water Spinach, Ceylon Spinach...maybe more. All similar to a cross between leaf spinach and watercress.

Pam, thanks for the explanations... Does adding vinegar to butter really make it black?

I had absolutely no idea that there were so many different sorts of spinach ... I guess that is why I am neither a cook nor a horticulturist ...

Does anyone know about the celestine pancakes?

Happy Cruising,
CruiseNY

[ 05-24-2002: Message edited by: cruiseny ]

She hadn't heard of Celestine Pancakes, but knows Cecilia Pancakes are with hazelnuts and Chartreuse. She consulted her 'bibles' but zilch. She thinks it must be some sort of fruit, possibly apples or pineapple with some liqueur added, named after whoever invented it.

I have a 1950 Good Housekeeping Cookery Book, but there's nothing in there either. Didn't you eat it Green? I am curious now

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Originally posted by PamM:
CruiseNY I asked a friend in the catering business today. Grapefruit Grenadine, is as I said, but more usually it would be toasted under the grill,......as a grapefruit lover I do remember it - georgeous - chilled just meant that the sugary grenadine was sort of baked brown and crispy - which apparently makes it gorgeous, but it says chilled in the menu.

She hadn't heard of Celestine Pancakes, but knows Cecilia Pancakes are with hazelnuts and Chartreuse. She consulted her 'bibles' but zilch. She thinks it must be some sort of fruit, possibly apples or pineapple with some liqueur added, named after whoever invented it.....can't really recall, but being 'an eat to live' type, that's probably right

I have a 1950 Good Housekeeping Cookery Book, but there's nothing in there either. Didn't you eat it Green? I am curious now

Pam

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Pancake Celestine,is Pancakes flamed in a mint liquor, what we all know
today as Creme de Menthe

Just had to find out!!

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Originally posted by PamM:
Bingo...from my brother

Pancake Celestine,is Pancakes flamed in a mint liquor, what we all know today as Creme de Menthe

Just had to find out!!

Pam

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Aha. Pancakes celestine.

So, do we know what consomme Xavier is? What did Xavier do to his consomme, to make it so special?

After that, we will be able to explain the entire menu!

By the way, I think Britannic was a very pretty ship. Lots of so-called "second-rate" vessels like the second Mauretania, the Italian Giulio Cesare and Augustus, etc. were actually very beautiful in their own rights, despite lack of fame.