To keep yarn from frizzing, start by choosing yarns with tightly twisted fibers or those made from materials less prone to frizz, such as cotton or synthetic blends. Store your yarn in a cool, dry place, away from direct sunlight and moisture, to prevent deterioration. When working with yarn, maintain a gentle tension to avoid overstretching the fibers, which can lead to frizzing. Use the appropriate needle or hook size to minimize stress on the yarn. Avoid dragging the yarn across rough surfaces. If frizzing occurs, lightly mist the yarn with water and smooth it with your fingers or comb it gently with a wide-tooth comb. For completed projects, wash according to the yarn’s care instructions, and lay flat to dry. Consider using a fabric softener or a specialized yarn conditioner in the wash to help keep fibers smooth.

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It's likely that you're referring to the food that was served aboard the Titanic during its ill-fated voyage. Meals were lavish affairs for the first-class passengers, with 10-course meals that included oysters, poached salmon, sirloin of beef, lamb, duckling, squab and pigeon, cold asparagus, pate de foie gras, and various desserts.

In second class, the food was still of high quality, but not as extravagant. Typical meals might include baked haddock, curried chicken, spring lamb, roast turkey, and plum pudding.

Third class passengers, meanwhile, had simple but hearty meals. Breakfast might include porridge, smoked herring, ham and eggs, or fresh bread with butter and marmalade. Dinners often consisted of soup, roast pork with sage and onions, boiled potatoes, and dessert like currant pudding or stewed prunes.

Overall, the food served aboard the Titanic represented the class divisions present during the era, with a clear difference in luxury and variety between the first-class meals and the more homely fare of the third-class passengers.