To return to Canada, Ms. Hruska left Liverpool on August 20, 1954. She kept this programme, one of which was printed for every day of the voyage, for August 20. It reveals that the trip from Liverpool to Montreal wasn’t non-stop: the ship docked in Greenock, Scotland, giving passengers a last chance to post or collect mail or telegrams.
Click image to download a 325-KB PDF of this flyer.
In some ways, the dinner menu on the first night out from Liverpool resembles the menu from the first night out from Montreal. Both have smoked salmon as an appetizer, turbot as one of the fish courses, frogs legs for an intermediate course, lamb as one of the main courses, and mocha cake for one of the desserts dessert. But the turbot, frogs legs, and lamb are prepared differently and many of the other items are different as well. Chicken chipolata (sausage) was probably also a welcome change.
Click image to download a 1.1-MB PDF of this menu.
Our passenger saved this menu, whose cover we’ve seen before, from lunch the next day. It offers such dishes as eggs Meyerbeer (eggs with sheep kidneys), Lancashire hot pot (a lamb stew that, in at least one recipe, also has oysters), and beef Andalouse (a sauce with mayonnaise, tomato paste, and peppers).
Click image to download a 918-KB PDF of this menu.
Finally, lunch the next day (August 22) was served from this menu. It offered mackerel with anchovy butter, a Madras curry (a spicy dish usually made with fish or meat, but the menu doesn’t say which), and sirloin steak with Bearnaise sauce, among many other things.
Click image to download a 868-KB PDF of this menu.