Their solid, three-course meals were cooked in the same galley as first class (that larder, by the way, housed such staples as 5 tons of sugar, 1,221 quarts of oysters and 10,000 pounds of cereal); while lacking in the champagne wishes and caviar dreams of the upper echelon, the second-class dishes, including everything from haddock to lamb to plum pudding, were nothing to sneeze at.Even third-cla