th
129 HAWKESBURY SHOW
24th – 26th April 2015
SCHEDULE of CLASSES & PRIZES
COOKING – Section 14
PRESERVES – Section 15
Entry Forms & Fees must be lodged by the closing date -
Thursday 2nd APRIL.
DELIVERY of EXHIBITS PRESERVES – Friday, 17th April between 3.00pm, & 7.00pm
or
Saturday, 18th April between 9.00am & 4.00pm
DECORATED CAKES – Tuesday 21st April between 1.00pm & 5.00pm
Junior & Open COOKING ENTRIES Wed. 22nd April between 3.00pm & 7.00pm
Please read Conditions of Entry
Schedules can be accessed on our web-site
www.hawkesburyshow.com.au
HAWKESBURY DISTRICT AGRICULTURAL ASSOCIATION
HAWKESBURY SHOWGROUND, CLARENDON
P 0 BOX 382, RICHMOND NSW 2753
Ph (02) 4577 3591
Fax (02) 4587 7468
OFFICE HOURS: Monday - Friday 9.00am - 4.30pm
HAWKESBURY SHOW 2015
Craft, Cooking and Preserves Sections
are managed by the
Hawkesbury Show Auxiliary.
The Craft, Cooking and Preserves Sections are managed by the Hawkesbury Show Auxiliary.
New members are welcome. To enquire about joining the Auxiliary please phone 4577 3591.
Show Auxiliary 2014/15
Mrs Liz Miller - President
Mrs Maggie Scott - Vice President & Publicity Officer
Mrs Margaret Johnson - Vice President
Mrs Penny Fraser - Treasurer
Mrs Rachel Stephenson - Secretary
Mrs Diane Shaw - Assistant Secretary/Treasurer
Committee
Mrs Liz Anderson
Mrs Freda Biggs
Carrick
Mrs Linda Coffill
Ms Margaret Davis
Mrs Val Elias
Mrs Denise Galea
Mrs Jenny Harland
Mrs Maria Karontoni
Mrs Michelle Killick
Mrs Rae McCully
Mrs June McLean
Mrs Amena Murray
M/s Julie Murray
Mrs Jan Nash
Mrs Jill Perrottet
Mrs Judy Schonkala
Ms Stephanie Shaw
Mrs Pat Smith
Mrs Del Swain
Mrs Marion Williams
Miss Astrid Bradshaw Mrs Edie
Mrs Barbara Crook
Mrs Margaret Fennell
Mrs Nancy Hayden
Mrs Annette Leck
Mr Tony Meskauskas
M/s Sally Murray
Mrs Gwen Pike
Mrs Heather Smith
Mrs Lyn Williams
Life Member
Mrs Joan Turnbull
---------------------------------------------------------------
Any queries relating to these sections should be directed to the
Steward in charge of the Sub-Section of interest.
Names and contact details are listed at the top of each sub-section.
COOKING - CONDITION OF ENTRY
Entry Forms must be received at the Hawkesbury Show Office PO Box 382
Richmond 2753 by Thursday 2 April 2015 for Junior Cooking; Cooking
& Decorated Cakes. Receipts will be returned on delivery of cakes.
Entry Fee - $3.00 per entry or Junior $2.00
*Payment must be accompanying the entry form – entries will not be accepted without payment.
Prizes – 1st $6.00; 2nd $3.00 unless otherwise stated, plus ribbons & cards
*If any late entries are accepted the entry fee will be doubled and will ONLY be accepted at the Pavilion
on Friday 17th April – 3-7PM and Saturday 18th April – 9AM-4PM
Junior is between 5-16 years of age [as at judging day] age to be stated on entry form.
Novice – is defined as one who has never won a prize in that sub-section of an Agricultural Show.
All exhibits will be cut by the Judge. NO Packet mixtures to be entered. Plates by the HDAA will be
supplied at time of delivery. Decorated Cakes judged on Handiwork ONLY
Exhibit delivery
* Entry labels with section & class number will be given at time of delivery for all cooking.
*Decorated Cakes - delivered to the Pavilion Steward at the time stipulated – Tuesday 21stApril - 1-5PM.
Prior arrangement may be made with the steward, for exhibits to be delivered on Sunday 19th April
between 3-4pm only.
*Junior & Open Cooking delivered to the Pavilion Wednesday 22ndApril 3-7PM
* Exhibitors are to compete in ONE CLASS ONLY unless otherwise stated.
Judging
*Decorated Cakes will take place from 9AM in the pavilion Wednesday 22nd April.
*Open & Junior Cooking will take place from 9AM in the pavilion on Thursday 23rdApril. Exhibits tabled
after the above times or day will not be accepted.
*Only authorized persons shall be allowed in the vicinity of the judges whilst judging.
*The Judge will only award prizes to exhibits, which are considered to possess sufficient merit.
*Stewards reserve the right to reject any exhibit as ‘not per schedule’ [NPS]
Collection of Exhibits
* Decorated Cakes between 10AM and 4PM on Monday after the show.
* Cooking [cards & ribbons only in Perishable Section] plus Fruit Cakes & Puddings between 10AM and
4PM on Monday after the show.
*Prize money will be paid at the above time or until Wednesday, following the show during office hours.
*Prize money not claimed by the 31st May will be forfeited.
*No responsibility will be accepted by the Society for any exhibit not collected within 10 working days at
the conclusion of the Show.
SECTION 14
COOKING [C]
Steward: Mrs B Crook 4577 6143; Mrs J. Harland; Mrs L Williams
CONDITIONS OF ENTRY MUST BE REFERRED TO AND ADHERED TO
PRIOR TO ENTRY.
*Exhibit entry, delivery, judging and collection times – refer to front page of the
Cooking Section.
OPEN CLASSES – Minimum age 17 years.
BUTTER CAKES
C1.
Plain Butter Cake, un-iced – cooked in round 20cm tin
C2.
Chocolate Butter Cake, un-iced – cooked in round 20cm tin
C3.
Banana Cake, un-iced, no decorations – cooked in round 20cm tin
C4.
Orange Cake, un-iced – cooked in loaf tin only.
C5.
Carrot Cake, un-iced –cooked in loaf tin only
C6.
Marble Cake, iced (no frosting), no decoration
1st Prize $25.00 sponsored by Windsor CWA
C7.
Coffee Cake, iced with coffee icing only (no frosting) cooked in round
20cm tin
C8.
Coconut Cake, iced (no frosting) – cooked in round 20cm tin
SPONGES & SPECIAL CAKES
C9.
Cornflour Sponge Sandwich - jam filling only
C10. Six Lamingtons approx 5cm square
C11. Six Small Cakes - un-iced & NOT cooked in patti papers
C12. Six Friands
PIKELETS, SCONES, BREAD, LOAVES, DAMPER, MUFFINS
C13. Six Pikelets
C14. Six Plain Scones - round only
C15. Six Sultana Scones - round only
C16. Six Pumpkin Scones - round only
C17. Banana Muffins - not cooked in papers
C18. Fruit & Nut Loaf - cooked in loaf tin
C19. Health Loaf –Any variety - cooked in Loaf Tin
C20. Homemade Damper round max. size 20cm
C21. Homemade Bread – White or Wholemeal ONLY.
Baked in oven NOT bread machine
GLUTEN FREE
C22. Carrot Cake, un-iced – cooked in Loaf tin only
C23. Six Muffins – any variety, not cooked in papers
C24. Six Slices – 2 varieties of 3 each [max 4cm square]
C25 Health Loaf [loaf tin only]
C26 Homemade Bread [Oven baked – not bread machine
MISCELLANEOUS
 ANZAC SPECIAL CLASS
C27. Six Anzac Biscuits max size 6cm diam.
1st $30 Sponsored by the Close Family
C28.
C29.
C30.
C31.
Six Shortbread Biscuits, round -max 6cm diam.
Six Slices – 2 varieties of 3 each - max. 4cm square
Apple Pie in glass pie dish.
Custard Tart in glass pie dish.
CHAMPION EXHIBIT in Classes C1-C31 - Ribbon
FRUIT CAKES & PUDDINGS
1st $10.00, 2nd $5.00 sponsored by HDAA Show Auxiliary
C32.
C33.
C34.
C35.
Sultana Cake [500g sultanas]
Light Fruit Cake [250g butter]
Dark Fruit Cake [250g butter]
Boiled Fruit Cake [no pineapple allowed] –
1st Prize $25.00 sponsored by Windsor CWA, 2nd $5.00
C36. Rich Plum Pudding. MIN. size 15cm diam. cooked in a basin/steamer.
nuts or glazed top [250g butter]
 ANZAC SPECIAL CLASS – 2015 only
C37 Pound Cake [eg. Fruit Cake Recipe at end of schedule]
1st 70.00 Sponsored by the Close Family 2nd $10.00
JUDGES AWARD in Classes C1-C36
MOST SUCCESSFUL EXHIBITOR in Classes C31-C36– Ribbon and
Jean Alcorn Memorial Perpetual Trophy
CHAMPION EXHIBIT in Classes C1-C36- Ribbon
- no
cherries;
ASC Fruit Cake
C38. AG. Societies’ Council of NSW Rich Fruit Cake Competition –
1st [0nly] - $10.00
The winner is eligible to compete in the Rich Fruit Cake GROUP FINAL at the end of the year.
Here’s what you need:
250g [8ozs] sultanas
250g chopped raisins
250g currents
125g [4ozs] chopped mixed peel
90g [3ozs] chopped red glace cherries
90g chopped blanched almonds
1/3 cup sherry or brandy
250g plain flour
60g [2ozs] self raising flour
¼ tspn grated nutmeg
½ tspn ground ginger
½ tspn ground cloves
250g butter
250g soft brown sugar
½ tspn lemon essence or
grated lemon rind
½ tspn almond essence
½ tspn vanilla essence
4 large eggs
Here is what you do: Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover
and leave 1 hour or preferably overnight. Sift together the flour and spices. Cream the butter and sugar
with the essences. Add the eggs one at a time, beating well after each addition, then alternately add the
fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon.
Place mixture into a prepared tin no larger than 20cm [8”] and bake in a slow oven for approximately 3-4
hours. Allow cake to cool in tin. NOTE – to ensure uniformity and depending on the size, it is suggested
that the raisins be snipped into 2-3 pieces, the cherries into 4-6 pieces and the almonds crosswise into 3-4
pieces.
ONE POUND CAKE [eg. old recipe]
3 lbs. Sultanas, 1 lb. raisins, ½ lb. currants; ½ lb. shredded mixed peel [or use 5 ½.lb. mixed fruit]; 1 cup
rum, brandy or sherry; 1 lb. butter; 1 lb. brown sugar; 2 teaspoons each grated lemon & orange rind; ½
teaspoon almond essence; 2 teaspoons vanilla; 4 tablespoons marmalade jam; 1 dessertspoon caramel or
Parisian essence; 8 eggs; 5 cups plain flour [1 lb. 4 oz.]; pinch salt, 2 teaspoons spice; ½ teaspoon each
cinnamon and nutmeg.
Prepare fruits by washing, drying and removing stems. Chop and place in basin. Pour over spirits and mix
well. Cover & stand overnight. Cream butter with brown sugar, grated fruit rinds and essences, add
marmalade and caramel. Drop in eggs one at a time, beating well after each addition. Fold in the prepared
fruit, alternately with the sifted dry ingredients, and mix well. Fill into lined tin level off the top with knife.
Bake as directed in recipe. When cooked, cake should feel firm, and a thin skewer should come out clean
when pressed down into cake. Allow cake to cool completely in tin. Remove cake from the tin and peel off
paper layers. Wrap cake in clean towel or aluminium foil, store in reasonably cool place [This type of cake
is best made a month or so before required to allow time for flavours to mature].
Put mixture into a 10in cake tin line with 1 thickness of white paper and 2 of brown. Bake in a slow oven
for about 6 hours.
DECORATED CAKES & SUGAR ART
SECTION 14
Steward: Mrs B. Crook [4577 6143]
CONDITION OF ENTRY MUST BE REFERRED TO AND ADHERED TO PRIOR TO ENTRY
*Exhibit entry, delivery, judging and collection times – refer to front of Cooking Section.
*Cakes are judged on HANDWORK ONLY. No cake will be cut.
*All cakes are to have fondant icing only otherwise it will be disqualified.
*Base boards must have cleats otherwise not accepted. Wire must not penetrate the cake cover.
*All work must be that of the Exhibitor. No manufactured articles allowed except -Tulle, Braid, Ribbon,
Wire & synthetic stamens maybe cachous are permitted.
*To form part of a floral spray, natural fine dried stems, with flower heads removed and substituted with
royal icing or sugar paste,
are permitted if not used to excess.
*Manufactured pillars [or dividers] may be used in Tiered Cake classes.
*A TIER is defined as being two or more levels, not necessarily one above the other, but linked by a
common board.
*Any exhibit that does not meet the schedule requirements will be disqualified and will be so marked
[NPS].
* Prop Sheet may accompany exhibit
NOVICE EXHIBITORS – minimum age 17 years
D1. Most Creative Cup Cakes. [fondant icing] A Collection of 9 decorated cupcakes or small decorated
individual cakes suitable for a special occasion, tiered or otherwise.
Presentation on a common board. Max size 30cmx30cm. 1st $10.00, 2nd $5.00
*** Classes D2 D3, D4, D5 – the presentation board MUST NOT be larger than 35 x 35cm and exhibits,
with embellishments, when placed on the board MUST NOT EXCEED the diameter of the board.
Oversized entries will be disqualified.
D2. Creative Piece of Sugar Art. Imaginative Sugar Art Exhibit. [displayed on board - should NOT be a
cake]
1st 10.00 & 7Kg RTR Icing sponsored by Bakel, 2nd $5.00
********************************************************************
D3. [SPECIAL CLASS - 2015 only] Anzac Themed Cake – must represent the
Spirit of the Anzac 100th Anniversary.
1st & 2nd – Vouchers sponsored by Silver Star Cake Decorating Supplies
**********************************************************************
D4. Most Original Cake – fondant icing.
1st $50.00 sponsored by the family of Mrs. Bernice Vercoe 2nd $10.00
D5. Wedding Cake - two tiered
1st $50.00 sponsored by the family of Mrs Bernice Vercoe 2nd $10.00
BEST EXHIBIT IN NOVICE DECORATED CAKES & SUGAR ART
Trophy donated by Cake Decorators’ Guild
RUNNER UP - 7Kg RTR Icing - Sponsored by Australian Bakels.
OPEN EXHBITORS
D6 Most Creative Cup Cakes. [fondant icing] A Collection of 11 decorated cupcakes or small decorated
individual cakes suitable for a special occasion, tiered or otherwise.
Presentation on a common board. Max size 30cmx30cm. 1st $10.00, 2nd $5.00
**** Classes D7, D8, D9, D10, D11– the presentation board MUST NOT be larger than 33 x 33cm, and
exhibits, with all embellishments, when placed on the board MUST NOT EXCEED the diameter of
the
board. Oversized entries will be disqualified.
D7. Creative Piece of Sugar Art. Imaginative Sugar Art Exhibit.[should not be a cake] 1st
sponsored by the family of Mrs Bernice Vercoe; 2nd $10.00
$50.00
***********************************************************************
D8.
[SPECIAL CLASS – 2015 Only]
Anzac Themed Cake – must represent the spirit of the Anzac 100th Anniversary
1st & 2nd Vouchers - Sponsored by Silver Star Cake Decorating Supplies.
***********************************************************************
D9. Most Original Cake with fondant icing.
1st - $50.00 sponsored by the family of Mrs Bernice Vercoe, 2nd $10.00.
D10. Special Occasion [excluding wedding] Cake of one tier. Must have name/greeting in pipe work.
1st $50.00 sponsored by the family of Mrs Bernice Vercoe , 2nd $10.00.
D11. Modern Wedding Cake - 2 tiers. Any icing medium may be used.
1st $100.00 sponsored by the family of Mrs Bernice Vercoe, & trophy -sponsored by Golden West
Branch of CDG, 2nd $10.00.
**** Class D12 – the presentation board MUST NOT be larger than 55cm x 55cm.
D12. Traditional Wedding Cake. 2 or 3 tiers. Must include fine pipe work, extensions & molded flowers.
1st $150.00 sponsored by the family of Mrs Bernice Vercoe, 2nd $10.00.
CHAMPION EXHIBIT IN DECORATED CAKES & SUGAR ART
Ribbon plus The Bernice J Vercoe Perpetual Trophy
RUNNER UP – 7kg RTR Icing – Sponsored by Australian Bakels
JUNIOR COOKING - (Section 14)
STEWARD: Mrs Edith Carrick 9622 9383
CONDITIONS OF ENTRY MUST BE REFERRED TO AND ADHERED TO
PRIOR TO ENTRY.
*Exhibit entry, delivery, judging and collection times – refer to front page of the Cooking Section.
ONE ENTRY ONLY PER EXHIBITOR PER CLASS.
All COOKING & DECORATIVE entries MUST be the work of the JUNIOR EXHIBITOR
SCHOOL ENTRIES - TEACHERS PLEASE NOTE that SCHOOL CLASSES are limited to FOUR ENTRIES per
individual HDAA schedule class. Please select the four best exhibits, enter under the name of the
exhibitor and list the School on the entry form.
COLLECTION: Cakes and/or prize vouchers & ribbons may be collected from the Pavilion on
Sun 26th April between 4.30pm & 5.00pm or Mon 27th April between 10.00am & 12.00noon.
Entries unclaimed by 12.00noon will be discarded (except Fruit and Decorated cakes) and prize
cards & ribbons will be returned for collection to the Secretary's Office.
ENTRY FEE - $2.00 Payment can be made by cheque or money order to HDAA, cash or card at the office.
PRIZES 1st $4.00, 2nd $2.00 unless otherwise stated, plus ribbons & cards.
Best Exhibit & Most Successful Exhibitor Ribbons will be awarded as stated.
5 - 12 Years – entries MUST be made by the exhibitor
60
Six Pikelets
61
Six Scones, Round – 1st $10.00 sponsored by M & A Nutman, 2nd $2.00
62
Six Plain Biscuits – 1st $5.00 sponsored by Windsor CWA, 2nd $2.00
63
Six Shortbread Biscuits
SPECIAL CLASS to Commemorate ANZAC DAY
64
Six Anzacs 1st $10.00 2nd $2.00 Donated by Mrs Betty Hamilton
65
Six Rock Cakes
66
Six Patti Cakes (NOT MUFFINS), un-iced & NOT cooked in papers. 1st $7.00, 2nd $3.00,
Sponsored by The Close Family
67
Plain Butter Cake - Round (un-iced & no chocolate)
68
Butter Chocolate Cake - Round (un-iced) 1st $10.00 sponsored by Windsor CWA, 2nd $2.00
BEST EXHIBIT in classes 60 - 68 - Ribbon.
5 - 12 Years Decorated Cakes – all work MUST be done by the exhibitor.
Edible bought decorations allowed EXCEPT where otherwise stated. Ribbon & tulle allowed.
NOTE - Sizes - Cake - NOT LARGER than 20cm
Board - must fit into a square NOT LARGER than 26cm
69
Four Fancy Iced Patti Cakes – 1st $7.00, 2nd $3.00 sponsored by Windsor CWA.
70
10 years & Under Cake with edible bought or handmade decorations
71
Cake with butter icing with small edible bought or handmade decorations
72
Cake with fondant icing - decorations MUST BE hand made by the Exhibitor.
73
Novelty Shaped Cake - no jelly & no artificial decorations. 1st $4.00, 2nd $2.00.
Special encouragement award for effort in memory of Mrs L Haggart
74
Box or Basket of Sweets and/or Chocolates hand made by the Exhibitor - not less than
3 varieties. Max size container 15cm. diam. (round or square) – 1st $5.00, 2nd $2.00
BEST EXHIBIT in classes 69 - 74 - Ribbon
MOST SUCCESSFUL EXHIBITOR 5 - 12 YEARS – Ribbon & $25.00
ENCOURAGEMENT AWARD 5 - 12 YEARS - The GROSE WOLD SHIELD will be awarded to a Primary
School Exhibitor to be chosen by the Cooking Stewards from the
Highly Commended awards in 5 – 12 Years classes. Winner 2014 – Caleb Kirk
13 - 16 years – entries MUST be made by the exhibitor.
80
Six pikelets
81
Six Scones, Round – 1st $10.00 sponsored by Windsor CWA, 2nd $2.00
82
Six Plain Biscuits
83
Six Shortbread Biscuits – 1st $4.00, 2nd $2.00.
SPECIAL CLASS to Commemorate ANZAC DAY
84
Six Anzacs 1st $15.00 2nd $2.00 Donated by Mrs Betty Hamilton
85
Six Rock Cakes - 1st $10.00 sponsored by M & A Nutman, 2nd $2.00
86
Six Lamingtons (not to exceed 4cm sq) – 1st $5.00 sponsored by Windsor CWA, 2nd $2.00
87
Plain Butter cake - Round (no chocolate)
88
Orange Cake (iced on top only)
89
Marble Cake - Round
90
Butter Chocolate Cake - Round (un-iced) 1st $10.00 sponsored by Windsor CWA, 2nd $2.00
91
Boiled Fruit Cake, 1st $5.00 Donated on behalf of Rose Smith, 2nd $2.00
Recipe
½ Kg mixed fruit
1 cup brown sugar 125g butter 1 cup water
½ teaspn carb soda 1 teaspn mixed spice ½ teaspn nutmeg
Method
Boil the above ingredients together for 5 minutes.
When cool add; 2 beaten eggs, 1 cup plain flour & 1 cup self raising flour
sifted together; pinch salt & 1 tablespn vinegar
Bake for 1½ hours in a moderate oven.
BEST EXHIBIT in classes 80 - 91 - Ribbon
13 - 16 Years Decorated Cakes – all work MUST be done by the exhibitor
Edible bought decorations allowed EXCEPT where otherwise stated. Ribbon & tulle are allowed
NOTE - Sizes - Cake - NOT LARGER than 25cm
Board - must fit into a square NOT LARGER than 30cm
92
Four Fancy Iced Patti Cakes, 1st $7.00, 2nd $3.00 sponsored by The Close Family
93
Novelty Shaped Cake - no jelly & no artificial decorations
1st $5.00 Donated on behalf of Rose Smith, 2nd $2.00.
94
Cake with butter icing and edible bought or handmade, decorations
95
Cake with fondant icing - decorations must be hand made by the Exhibitor.
Special encouragement award of $20.00 sponsored by Mrs. J George
for an entrant who did not win a prize in class 95.
96
Box or Basket of Sweets and/or Chocolates hand made by the Exhibitor not less than 3 varieties. Max. size container 15cm diam. 1 st $5.00, 2nd $2.00
BEST EXHIBIT in classes 92 -96 - Ribbon
MOST SUCCESSFUL EXHIBITOR 13 - 16 YEARS – Ribbon & $25.00
MOST SUCCESSFUL SCHOOL in JUNIOR COOKING – Ribbon & Trophy sponsored by
HDAA Show Auxiliary – 2014 Richmond High School
SECTION 15 – PRESERVES
STEWARDS: Mrs M Johnson (02) 4777 4017
Exhibitors are limited to TWO ENTRIES per class except for AOV classes in which there
is a limit of four entries.
PLEASE NOTE - Jars must be between 250 & 375 ml and have screw tops ONLY.
Name of EXHIBIT ONLY to be placed on a small, plain label.
Unless otherwise stated, all exhibits will be opened.
Exhibits for donation to the Association should be marked "GIFT". These will be sold on
Sunday 26th April between 4.30-5.00pm. The Pavilion closes on Sunday at 5.00pm.
ENTRIES CLOSE at the Secretary's Office, P 0 Box 382, RICHMOND 2753 at 4.00pm on
Thursday, 2nd April, 2015. Entries WILL NOT be received at the Office after this time.
ENTRY FEE $3.00 Payment can be made by cheque, money order, eftpos or cash ONLY.
*** PLEASE NOTE changes in delivery and judging days & times.
DELIVERY – ALL exhibits in this SECTION must be delivered to the PAVILION ONLY on Fri 17th April
between 3.00pm & 7.00pm or Sat. 18th April between 9.00am & 4.00pm.
JUDGING: Monday, 22nd April commencing at 9.30am. First & Second prizes will be awarded ONLY
the Judge’s discretion. The Judge’s decision is FINAL.
at
ALL EXHIBITS MUST be collected between 10.00am & 2.00pm on Monday 27th April, unless other prior
arrangements have been made. Unclaimed exhibits will be discarded.
Prizewinners should claim vouchers from the Steward when collecting their exhibits and present
same for payment at the Secretary's Office (9.00am – 4.00pm Mon – Fri) by 31st May, 2015.
All fees and prizes include GST.
PRIZES - 1st $6.00, 2nd $3.00 unless otherwise stated, plus ribbons & cards.
Jams
1
Peach Jam
2
Melon & Lemon Jam
3
Plum Jam
4
Apricot Jam
5
Pear & Passionfruit Jam
6
Fig Jam
7
Any Tropical Fruit
8
Tomato Jam
9
Tomato with another Fruit/Berry
10
Rhubarb & any Fruit/Berry
11
Strawberry Jam
Jams ctd.
12
Blackberry Jam
13
AOV Berry Jam
14
AOV Jam
15
Savoury Jam
16
Collection of Jam - 4 varieties
17
Seville Orange Marmalade
18
Sweet Orange Marmalade
19
Three Fruit Marmalade
20
AOV Citrus Marmalade
21
Collection of Citrus Jams - 4 varieties
Jellies
22
23
24
25
Spreads
26
Lemon Butter
27
Passionfruit Butter
28
AOV Butter
Apple Jelly
Quince Jelly
AOV Jelly
Collection of Jellies - 4 varieties
BEST EXHIBIT IN JAMS/JELLIES/SPREADS - Ribbon & trophy sponsored by the Ford Family.
Chutneys (clear glass jars)
29
Ripe Tomato Chutney
30
Green Tomato Chutney
31
Fruit Chutney
32
AOV Chutney
33
Collection of Chutneys - 4 varieties
Pickles (clear glass jars)
34
Mustard Pickles
35
Clear Pickles
36
AOV Pickles
37
Collection of Pickles - 4 varieties (at least 1 clear & 1 mustard)
Sauces (clear glass bottles)
38
Tomato Sauce
39
Plum Sauce
40
AOV Sauce
41
Collection of Sauces - 4 varieties
Relish (clear glass jars except class 46)
42
Ripe Tomato Relish
43
Green Tomato Relish
44
AOV Relish
45
Homemade Mustard
46
Flavoured Vinegar (clear glass bottle)
BEST EXHIBIT IN CHUTNEYS/PICKLES/SAUCES/RELISH Ribbon & trophy donated by Johnson Family .
MOST SUCCESSFUL EXHIBITOR IN OPEN PRESERVES - Ribbon & trophy donated in memory of Mrs
N Maxwell
47
Anzac Day Hamper - 6-8 jars of any homemade preserves, judged on decorative presentation.
Will not be opened. Suitable to send to "Our Boys at the Front"
1st - trophy sponsored by the Johnson Family
JUNIOR PRESERVES - Section 15
STEWARDS: Mrs M Johnson (02) 4777 4017
Exhibitors are limited to TWO ENTRIES per class except for AOV classes - limit of FOUR entries.
PLEASE NOTE - Jars must be between 250 & 375 ml, and have screw tops ONLY.
Name of EXHIBIT ONLY to be placed on a small, plain label.
TEACHER'S PLEASE NOTE - Name of ONE Student only and School should be attached to the
bottom of the jar. Unless otherwise stated, all exhibits will be opened.
PRIZES - 1st $4.00, 2nd $2.00 unless otherwise stated, plus ribbons & cards.
16 YEARS & UNDER
Jams & Jellies
50
Plum Jam
51
Marmalade
52
Apricot Jam
53
Strawberry Jam
54
AOV Jam
55
Collection of 3 Jams or Jellies
Spreads
56
Lemon Butter
57
Passionfruit Butter
58
AOV Butter
BEST EXHIBIT IN JAMS/JELLIES/SPREADS - Ribbon & Trophy sponsored by the Johnson Family
Chutney/Relish/Pickles/Sauces
59
Chutney
60
Relish
61
Mustard Pickles
62
Clear Pickles
63
Collection of 3 Pickles and/or Chutneys
64
Tomato Sauce
65
AOV Sauce
BEST EXHIBIT IN JUNIOR CHUTNEY/RELISH/PICKLES/SAUCES - Ribbon & Trophy sponsored by
Minaloo Lodge, Kurrajong
MOST SUCCESSFUL EXHIBITOR IN JUNIOR PRESERVES - Ribbon & Trophy sponsored by
Minaloo Lodge, Kurrajong.
66
Anzac Day Gift of 1 DECORATED bottle any homemade preserve, judged on decorative
presentation. Will not be opened. Suitable to send to "Our Boys at the Front"
1st - trophy sponsored by the Johnson Family
ENTRY FORM
COOKING Section 14
PRESERVES Section 15
Please complete AND FORWARD BOTH the SECRETARY’S and EXHIBITOR’S copy to
The Secretary, P O Box 382, Richmond NSW 2753
Ph. (02) 4577 3591
Exhibits cards are retained at the Office.
Please use a separate entry form for each section.
Secretary’s Copy
Sect
Class
No
No
Exhibit Copy retained at office
Details
Office
Sect Class
DUPLICATE
Please Complete
use
No
Please Complete
TOTAL $.........................
NB - Payment can be made by cheque,
money order (to HDAA) or cash ONLY.
No
.
Office
use
Note - please attach additional entries (in the
same section) in DUPLICATE on a separate
sheet of paper.
Title (Mr/Mrs etc), Initial & Surname
....................................................................................
Name.....................................................................
Address ....................................................................
Address..................................................................
..........................................................P/C .................
...................................................P/C.....................
Phone ..................................
Age if 16 &
under
Signature ................................................................
Please make sure you read the Conditions of Entry and note the change in
Delivery Times.