Flower, Produce and Craft Show

Transcription

1 THE ADDINGTON & TROTTISCLIFFE Flower, Produce and Craft Show Saturday 3rd September 2016 at Trottiscliffe Village Hall Entries to hall between 9-11am An amateur event open to everybody. No-one need feel their efforts are not good enough. Show opens at 2.00 pm Refreshments * Bring & buy stall * Raffle A sale of donated produce Followed by the presentation of cups Prize for lucky schedule number (restricted to exhibitors)

2 Please read the information at the end of this schedule. ENTRY FORM Name Tel: Address. Bring your entries to Trottiscliffe Village Hall from 9 to 11am Section No. Description No of entries Fee 25p per entry Total fees

3 Section A: Flowers Schedule of classes 1 Penstemons 3 sprays 1 2 Cosmos 3 stems 1 3 Dahlias any variety 3 blooms 1 4 One stem of any variety not mentioned in schedule 1 5 Seed heads and berries 5 stems 1 6 Rose 1 bloom Lander Cup 7 Roses 3 blooms Tanyard Bowl 8 Sweet peas 5 stems Lord Plunket Cup 9 Japanese anemones 3 stems 1 10 Fuchsias 3 sprays 1 11 Assorted border flowers 6 stems 1 Trottiscliffe Rose Bowl for highest points Section B: Floral Art 12 Pot plant flowering 1 13 Pot plant foliage 1 14 Cacti or succulents 1 15 A vase of mixed garden flowers 1 16 Arrangement in an unusual container Watering Can 17 Table centre arrangement Any one colour plus greenery Miss Chomeley Cup Addington Vase for highest points

4 Section C: Vegetables 18 Beetroot, with 3 of top Carrots, with 3 of top Potatoes Onions, tied tops Shallots, tied tops Runner beans with stalk Tomatoes with stalk Tomatoes cherry with stalk Courgettes Any vegetable not scheduled Pilgrim Cup 28 Cucumber French beans with stalk different vegetables,1 of each 1 Section D: Fruit Rev. Johnson Cup for highest points 31 Pears Berries (with stalk) 10 1 (raspberries, blackberries, strawberries, etc.) 33 Apples dessert Apples cooking Plums Damsons Any other piece of fruit not scheduled 1 Fruit Trophy for highest points ************* Miss Hardy Cup for highest points in Sections A, B, C and D

5 Section E: Cookery 38 Cider Cake (recipe on back) 1 39 White rolls, using yeast Plain scones 2 cutter 6 Silver plate 41 Apple pie shallow dish 1 42 Chocolate cake MEN ONLY recipe on back Greywethers Cup 43 Treacle tart Victoria sandwich filled with jam only 1 45 Chocolate cake 1 46 Light fruit cake 1 47 Shortbread 6 pieces 1 48 Jelly 1 jar 1 49 Jam 1 jar 1 50 Marmalade 1 jar 1 51 Chutney 1 jar 1 Frank Reeves Trophy for highest points Section F: Handicrafts 52 Handmade fabric shopping bag 1 53 Knitted soft toy 1 54 Painting, any medium 1 55 Cross stitch/tapestry/embroidery 1 56 Patchwork and quilting 1 57 A photograph of your village 1 Silver Bowl for highest points

6 Section G: Under Animal made of fruit or vegetables 7 and under 1 59 Animal made of fruit or vegetables 8 and over 1 60 A painting or drawing of a house fairy cakes 1 62 Photograph of any farm animal 1 Lucas Cup for highest points William Kemp Cup for best effort in classes UNDER 16 s ENTRY FORM Please write name and age on all entries. Entries are free for all children. Name and age Class number and amount of entries

7 Flower, fruit & vegetable show rules Rule 1 All fruits, vegetables and flowers, except classes 12-17, must be grown by the exhibitor (no commercial growers) on their own ground and entered in the exhibitor s name. Exhibitors are asked to provide their own containers which must be reclaimed after the show. Rule 2 The decision of the judges will be final. Rule 3 Entrance fees: 25p per entry per class (adults). No charge for Under 16s classes. Rule 4 All exhibitors must fill in a card for each entry, which will be provided on the day or downloaded from Trottiscliffe website, with their name and exhibit class number. Card to be placed face down with exhibit. Exhibitors can enter more than one entry in any one class, but only the best placed entry will gain points for the section award. Rule 5 Exhibits to be staged from 9.00am to 11am on the day of the show. To avoid disqualification, exhibitors must leave the hall by 11.00am. Rule 6 All prizes will be awarded at the discretion of the judges. No cash prize will be given for classes where a first is not awarded. All trophies will be awarded for a period of one year. In all sections, points will be awarded as follows: 1 st 5 points 2 nd = 3 points 3 rd = 1 point The show will be open to the public at 2.00 pm. Awards will be presented after the Sale of produce at 3.00 pm. A donation will be made to Water Aid.

8 Recipe for Cider cake 110g/4oz unsalted butter 110g/4oz soft brown sugar 3 large eggs 225g/8oz plain flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon 150ml/ 1 4 pint dry cider Icing sugar for dusting Line and grease an approximately 7in/18cm round tin. Pre-heat oven to 180 o C (fan 160 o C)/350 o F/gas mark 4. Beat butter and sugar together until pale and fluffy. Beat in eggs one at a time. Sift the flour, bicarbonate of soda and cinnamon together. Fold in about a third of the flour mix into the butter and sugar, then fold in half of the cider with a metal spoon. Fold in another third of the flour then the rest of the cider. Finally fold in the rest of the flour. Turn into tin and bake for minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack to cool. Dust with icing sugar. Men s cookery Chocolate sponge cake 150g/6oz caster sugar 150g/6oz butter or margarine 3 large eggs, beaten 110g/4oz self-raising flour 25g/1oz cocoa powder 1 tablespoon water Chocolate buttercream 65g/2 1 2oz icing sugar 15g/ 1 2oz oz cocoa 50g/1 1 2oz oz butter Grease 2 approximately 8in/20cm round flan tins. Pre-heat oven to 180 o C (fan 160 o C)/350 o F/gas mark 4. Sift flour and cocoa powder together and cream together with the butter or margarine until pale and fluffy. Beat in the eggs a little at a time with a spoonful of flour/cocoa, plus the water. Fold in remaining flour/cocoa. Divide the mixture into the tins and cook minutes until well risen and firm to the touch. Cool in the tin for 10 minutes, then turn out onto a rack. Sift icing sugar and cocoa together then mix with butter until smooth. Use to sandwich cakes together. Lightly dust top layer with sifted icing sugar.