119 th West Mainland Flower, Produce & Industrial Show

Transcription

1 119 th West Mainland Flower, Produce & Industrial Show in The Dounby Centre Wednesday 9 August 2017 From pm and Thursday 10 August 2017 From pm Member Ticket (Includes admission) Adult 2.00, Juvenile 50p Admission Adult 2.00, Juvenile 50p President Vice President Secretary Special Prizes Secretary Treasurer Committee Members Ruth Tait Emma West Shona Garson Eugene Groundwater Sandra Davies Jane Ballantyne Emma Grieve Norma Hourston Moira Kelday Jean Leask Ruth Rosie Euan Smith Fiona Smith Lilian Swanney Donna Wishart Schedule Price: 1 Available FREE on-line at Recipes Included

2 RULES 1 Competition is open to all who permanently reside in the West Mainland, and Members Tickets are obtainable at the Dounby Centre on the Wednesday morning of the Show. 2 Exhibitors must, on Wednesday, enter their exhibits between 10.00am and 12.30pm. The Dounby Centre will be open on Tuesday evening between 8.00pm and 9.00pm for exhibitors unable to attend on Wednesday. 3 One entry only from each exhibitor allowed in each class. 4 Exhibits must have an envelope firmly attached, having outside, the name of the article and number and class in which it is to compete, and inside, the name and address of the exhibitor. 5 No prizes will be awarded unless the exhibit shows sufficient merit. Three prizes may be awarded. 6 No exhibits having gained prizes in previous West Mainland Shows to be entered again, except pot plants. 7 Exhibits must be removed between 5.00pm and 5.30pm on Thursday. 8 Whilst every care will be taken of exhibits, such shall be entirely at the exhibitor s own risk. 9 The decision of the judges to be final. 10 Any exhibitor winning a trophy outright, although eligible to compete in this section, cannot compete for the trophy for two years unless it is replaced by a challenge cup/trophy. 11 In the event of a tie for most points, the exhibitor with most firsts is declared the winner. If there is still a tie, the seconds and thirds will be considered. 12 Special prizes are presented at 4.30pm on Thursday. For further information, contact Shona Garson Tel: or sec.owmhs@gmail.com SECTION I POT PLANTS a) Entry must have been in the possession of the exhibitor for at least four months. 1. Begonia, single (corm) 2. Begonia, double (corm) 3. 1 Cactus or succulent 4. Any fern 5. Foliage plant 6. Fuchsia, single 7. Fuchsia, double 8. Geranium, single 9. Geranium, double 10. Orchid 11. Hanging plant 12. Begonia Rex 13. Pelargonium 14. Rose 15. African Violet 16. Busy Lizzie, single Petunia, single 18. Any flowering plant, other than listed SECTION II CUT FLOWERS AND FLORAL ART a) Flowers to be grown by the exhibitor, except for floral art Annual chrysanthemums, single 2. 3 Antirrhinums 3. 3 Asters 4. 3 Candytuft, any colour on spike 5. 3 Stems of different flowering shrubs 6. 3 Marguerites, single 7. 3 Marguerites, double 8. 3 Violas 9. 3 Cornflowers Dahlias, pom-pom Bedding dahlias Dahlias, any size Carnations Geraniums, double 1 CUT FLOWERS Godetia Marigolds, Scotch Marigolds, French, double Nasturtiums, single Stems Nemesia Pansies Roses, garden grown Sweet Peas, garden grown Different annuals, one of each, in vase Different perennials, one of each, in vase Stems of one perennial, other than listed, in vase Stems of one annual, other than listed, in vase

3 1. Arrangement using 3 flowers 2. Miniature arrangement (not more than 6ins/15cm in all dimensions) SECTION II CUT FLOWERS AND FLORAL ART 2 FLORAL ART 3. Inspired by metal base not to exceed 20 ins/ 50cm 4. Shoulder spray 5. Foliage arrangement including seedheads/grasses SECTION III FRUIT AND VEGETABLES a) Fruit and vegetables to be shown with stalks. b) All fruit and vegetables to have been grown by the exhibitor. 1 - FRUIT Blackcurrants Redcurrants Green gooseberries Red gooseberries 5. 6 Raspberries 6. 6 Strawberries 7. Any other fruit 1. 4 Radishes 2. 6 Pods beans 3. 2 Beetroot 4. Bunch of mixed herbs 5. 3 Stalks of parsley 6. 1 Cauliflower 7. 1 Cabbage, pointed 8. 1 Cabbage, flat 9. 1 Kohlrabi Carrots Lettuce, cos Lettuce, cabbage Onions from seed SECTION III FRUIT AND VEGETABLES 2 - VEGETABLES Onion sets Parsnips Pods peas Shallots Potatoes long white Potatoes long coloured Potatoes round white Potatoes round coloured Tomatoes White turnips, garden variety Coloured turnips, garden variety 25. Any other vegetable other than listed 26. Collection of Vegetables (6 varieties, 2 of each variety SECTION IV PRODUCE 1 DAIRY PRODUCE a) Where a recipe is printed in schedule, this must be used (denoted by (R)) 1. Wine (natural) 2. Home brew 3. Cordial 4. Flavoured Liqueur 5. Best plate table butter decoration only to be judged 6. Sweet milk cheese, dried more than one month 7. Soft sweet milk cheese 8. Crowdie (R) 9. 6 Hen eggs Duck eggs Bantam eggs SECTION IV PRODUCE 2 PRESERVES a) All jams and jellies to be this year s, made with fresh fruit except Nos 8 and 14. b) All jams and jellies to be exhibited in 1lb (450g) jars. c) All jams and jellies to have the name of exhibitor firmly attached to jar by elastic band or sticky tape. 1. Apple jelly 2. Three fruit marmalade 3. Blackcurrant jam 4. Blackcurrant jelly 5. Gooseberry jam 6. Honey 7. Lemon curd 8. Apricot jam 9. Plum jam 10. Rhubarb jam 11. Strawberry jam, whole fruit 12. Raspberry jam 13. Cooked chutney 14. Uncooked chutney

4 SECTION V BAKING AND CONFECTIONERY a) Oatcakes in small rounds b) All cakes to be baked in round tins except novelty cake c) Small cakes to be shown on plates d) Where a recipe is printed in schedule, this must be used (denoted by (R)) 1 BAKING 1. A novelty cake, decoration only to be judged (any shape tin) The next 5 bakes to be baked in 8in/20cm round tin 2. Dark fruit cake (R) 3. Sultana & cherry cake (R) 4. Quiche 5. Chocolate sponge filled and decorated (R) 6. Border tart (R) The next 3 bakes to be baked in 2lb loaf tin - 7. Lemon drizzle cake 8. Fruit gingerbread (R) 9. Boiled fruit loaf (R) Shortbread biscuits (R) Rock buns Cup cakes Meringues sandwiched with buttercream Uncooked tray bakes (one variety) Small strawberry tarts (shortcrust pastry) Chocolate chip cookies 17. Swiss roll jam filling (R) Drop scones (R) Bere bannock Flour bannock (R) Fattie cutties (R) Small rounds thick oatcakes (R) Small rounds thin oatcakes (R) Oven scones (R) 25. Bread (to be judged on taste and appearance) SECTION V BAKING AND CONFECTIONERY a) Where a recipe is printed in schedule, this must be used (denoted by (R)) 1. Swiss milk tablet 6 pieces (R) 2. Peppermint creams 6 pieces (R) 3. Marshmallows 6 pieces (R) 2 CONFECTIONERY 4. Coconut ice 6 pieces (R) 5. Rum truffles 6 pieces (R) 6. Box of mixed confectionery 1. Adult jumper any ply 2. Snood any ply 3. Beanie hat any ply 4. Socks any ply 5. Headband any ply SECTION VI INDUSTRIAL 1 KNITTED 6. Knitted lace 7. Any other knitted article not already stipulated in schedule 8. Article(s) for baby 9. Best use of 100grams yarn 10. Item using several colours 1. Any item in plain sewing machine 2. Any article in quilting machine sewn 3. Patchwork hand 4. Hand embroidery 5. Cross stitch 1. Recycled article (stipulate origin) 2. An item of jewellery, any craft 3. Scale model 4. Any article in crochet (wool) 5. Any article in metal SECTION VI INDUSTRIAL 2 SEWING SECTION VI INDUSTRIAL 3 - HANDICRAFTS 6. Wallhanging 7. Embroidery with a difference 8. Hardanger 9. Machine embroidery (not computer generated) 10. Bunting minimum o f 2metres 6. Greetings card (paper craft) 7. 3 Articles in 3 different crafts on a 10in/25cm square cake board 8. Any craft not already stipulated in schedule 9. ipad/tablet cover any craft 10. Picture, any medium (not a photograph)

5 1. Garden flower posy in a mug 2. Handwriting numbers An original picture not computer generated (A3 maximum size) 4. Any article made from sock(s) 5. Picture using hand prints SECTION VII JUVENILE SECTION 1 6 YEARS AND UNDER 6. Lego or Duplo model, own design, not larger than 30 cm in any direction 7. A decorated hard boiled egg 8. Article from scrap material, not larger than 30 cm in any direction 9. Any other craft 1. Garden flower posy in a mug 2. Handwriting the first four lines of a song 3. Photo garden 4. Any article made from sock(s) 5. A friendship bracelet 1. Garden flower arrangement in a cup and saucer 2. Handwriting the first four lines of a song 3. Photo bird(s) 4. Any article made from sock(s) 5. Vegetable and/or fruit animal 1. Miniature garden, not larger than 30 cm in any direction 2. Handwriting the first verse of a song 3. Fun photo with caption 4. Any article in sewing 5. 2 potatoes to be grown by the exhibitor SECTION VII JUVENILE SECTION 2 7 TO 9 YEARS SECTION VII JUVENILE SECTION 3 10 TO 12 YEARS SECTION VII JUVENILE SECTION 4 13 TO 15 YEARS 6. Lego or Duplo model, own design, not larger than 30 cm in any direction 7. 4 Decorated buns decoration only to be judged 8. Article from scrap material, not larger than 30 cm in any direction 9. Any other craft 6. Lego model, own design, not larger than 30 cm in any direction 7. 4 Cup cakes cake and decoration to be judged 8. Scene in a shoebox (Any size shoes) 9. Any other craft 6. Lego model, own design, not larger than 30 cm in any direction 7. 4 Cup cakes cake and decoration to be judged 8. 4 Tiffin 9. Any other craft SECTION VIII PHOTOGRAPHY a) Nos 1-8 not to exceed 5 x 7 ins (12.5 x 18 cms) maximum, not framed 1. Macro 7. War time 2. Silhouette 8. Black and white 3. Feline 9. 4 colour photos of one theme, mounted on an 4. Portrait A4 sheet 5. Show Day 10. An enlargement, 10x12 ins (25.5 x 30.5 cms) 6. Texture maximum SECTION IX VISITING JUVENILE SECTION a) Entries to Section IX Visiting Juvenile Section are welcomed from juvenile exhibitors who are not resident in Orkney West Mainland therefore Rule 1 of the schedule does not apply to this section. The remaining rules apply. 1 8 YEARS AND UNDER 1. A decorated stone 2. Handwriting the first four lines of a song SECTION IX VISITING JUVENILE SECTION 2 9 TO 15 YEARS 1. A decorated stone 2. Handwriting the first verse of a song

6 RECIPES CROWDIE Ingredients: 2pts (1l milk), 1 tsp (5ml) rennet, salt to taste Method: Heat milk to blood temperature. Stir in rennet and leave to set at room temperature. Cut into cubes to allow whey to rise to top. Pour off whey by tying curd in muslin or thin linen teatowel. Leave to drip for 2 hours. Break up cubes with fingers and sprinkle with salt. (Eat crowdie with oatcakes; whey can be used to make oatcakes, replacing fat from recipe.) DARK FRUIT CAKE Oven Temp:170 o C/325 o F/Gas Mark 3 for 2-3 hours 8 inch (20cm) round cake tin, greased/lined Ingredients: 6oz (170g) butter, 6oz (170g) sugar, 8oz (225g) plain flour, 2oz (50g) ground almonds, 1lb (450g) currants, 8oz (225g) sultanas, 6oz (170g) mixed peel, 4 eggs, 2 tblsp brandy, ½ tsp mixed spice, 1 tblsp black treacle Method: Put spices and fruit together in basin, pour in brandy, stand overnight. Beat butter and sugar, add 2tblsp flour and 1 egg alternately, beating well between each egg. Add fruit and treacle, mix all together and put into cake tin and bake. SULTANA AND CHERRY CAKE Oven Temp:180 o C/350 o F/Gas Mark 4 then 170 o C/325 o F/Gas Mark 3 for about 2 hours 8 inch (20cm) round cake tin, base line Ingredients: 8oz (225g) margarine, 8oz (225g) caster sugar, 3 eggs, pinch salt, 6 tblsp milk, 7oz (200g) plain flour, 7oz (200g) SR flour, 12oz (350g) sultanas, 2oz (50g) cherries, 2oz (50g) mixed peel Method: Cream margarine and sugar, beat in eggs one at a time, gradually beat in sifted flour and milk, stir in the fruit, bake. CHOCOLATE SPONGE Oven Temp:180 o C/350 o F/Gas Mark 4 for approx. 30 mins 2 x 8 inch (20cm) round sandwich tins, base line Ingredients: 6oz (170g) margarine or butter, 6oz (170g) caster sugar, 3 eggs, 1 oz (25g) cocoa, 5oz (150g) SR flour, 1 level tsp baking powder Method: Beat margarine and sugar. Beat eggs thoroughly, add gradually, then fold in sifted flour and cocoa alternately with eggs. Divide between 2 tins and bake. When cold, fill and decorate. BORDER TART Oven Temp: 180 o C/350 o F/Gas Mark 4 for approx. 25 mins 8 inch (20cm) round sandwich tin Ingredients: 6oz (170g) shortcrust pastry, 2oz (50g) margarine, 2oz (50g) caster sugar, 1 beaten egg, 6oz (170g) sultanas Method: Line tin with pastry. Cream margarine and sugar, add beaten egg and mix well. Add sultanas and pour over pastry. Roll out pastry trimmings and cut in strips. Criss-cross over mixture for lattice. Bake till nicely brown. FRUIT GINGERBREAD Oven Temp:170 o C/325 o F/Gas Mark 3 for 1-1½ hours 2lb loaf tin, lined Ingredients: 8oz (225g) plain flour, 4oz (110g) sugar, 4oz (110g) sultanas, 1oz (25g) mixed peel, ½ tsp each mixed spice, all spice and ginger, a little nutmeg and ground cloves, 4oz (110g) margarine, 2oz (50g) treacle, 2oz (50g) syrup, ½ cup water, 1 egg, ½ tsp baking soda Method: Melt marg, treacle, syrup in water. Mix all dry ingredients, then add melted mix to dry ingredients. Beat egg and add to mix, add baking soda, mix well then add fruit. Put in tin and bake. SHORTBREAD BISCUITS Oven Temp:170 o C/325 o F/Gas Mark 3 till light brown Baking tray Ingredients: 4oz (110g) butter, 2oz (50g) caster sugar, 4oz (110g) plain flour, 2oz (50g) rice flour Method: Cream butter and sugar. Then gradually add flours (sifted together), knead into a smooth ball, roll to ¼ in (6mm) thickness and cut into biscuits. SWISS ROLL Oven Temp:200 o C/400 o F/Gas Mark 6 for 7-10 mins Swiss roll tin Ingredients: 3 eggs, 3½ oz (90g) caster sugar, 3oz (80g) plain flour, ¼ tsp baking powder Method: Heat and sieve flour. Beat eggs and sugar over hot water until thick and frothy. Remove from heat, whisk until cool. Lightly fold in prepared flour, adding baking powder with last spoonful. Pour into greased and lined tin, bake. Turn out on to sugared paper, spread with hot jam and roll up. BOILED FRUIT LOAF Oven Temp:150 o C/300 o F/Gas Mark 2 for approx. 1 hour 2lb loaf tin, lined Ingredients: 1 cup water, 4oz (110g) margarine, 4oz (110g) sugar, 8oz (225g) mixed fruit, 1 tsp mixed spice, 1 tsp baking soda 8oz (225g) SR flour, 2 eggs Method: In a pan, bring to boil water, margarine, sugar, mixed fruit, mixed spice, baking soda. Leave to cool. Simmer 5 minutes. Add eggs and flour, mix well. Bake.

7 DROP SCONES Ingredients: 8 tblsp plain flour, pinch salt, 1 tsp baking soda, 1 ½ tsp cream of tartar, 2 tblsp sugar, 1 tsp melted margarine, 1 egg, milk to make a creamy batter Method: Mix well ensuring no lumps, bake on a hot greased girdle. FLOUR BANNOCK Ingredients: 4oz (110g) plain flour, ¼tsp salt, ¼tsp baking soda, ¼ tsp cream of tartar, ½oz (15g) melted margarine, milk to mix Method: Sift flour, rub in margarine, mix the dry ingredients and make a soft dough with milk. Bake on a hot, clean girdle. FATTIE CUTTIES Ingredients: 3 cups plain flour: 4oz currants, 3 tblsp sugar, 7oz marg (melted), pinch B Soda, pinch salt, a little milk Method: Mix dry ingredients add melted marg and mix with a little milk. Roll out thinly on a lightly floured board. Cut into squares and bake on a not too hot girdle. OATCAKES Oven Temp:190 o C/375 o F/Gas Mark 5 Baking tray Ingredients: 14oz (400g) oatmeal, 2oz (50g) plain flour, 3oz (80g) dripping, ¼ tsp baking soda, 1 tsp salt, 1 tsp sugar, water Method: Mix all dry ingredients. Make dough with boiling water and melted dripping, roll out and cut in small rounds. Handle quickly. Bake. OVEN SCONES Oven Temp: 180 o C/350 o F/Gas Mark 4 for approx mins Baking tray Ingredients: 8oz (225g) plain flour, 2oz (50g) butter, ½ tsp baking soda, 1 tsp cream of tartar, ¼ tsp salt, 1 tsp caster sugar, 1 egg, milk to mix Method: Sieve dry ingredients, rub in butter, add egg and enough milk to mix to soft dough. Turn on to floured board, knead lightly and roll out. Cut in rounds. Bake. SWISS MILK TABLET Ingredients: 2lb (900g) sugar, 4oz (110g) butter, 7oz (190g) condensed milk, ½ cup water, ½ cup milk Method: Melt butter, sugar, milk and water in a pan and bring slowly to boil after sugar has melted. Boil for about 15 mins, stirring occasionally. Add condensed milk; continue boiling till soft ball stage. Remove from heat, add 1 tsp vanilla essence, beat till thick. Pour into Swiss roll tin, mark into squares when cool. PEPPERMINT CREAMS Ingredients: white of egg, as much as icing sugar as will make a stiff paste, ¼ tsp peppermint essence Method: mix well and roll out to ¼ inch (6mm) thick. Cut with a small round cutter and spread on a sheet of white paper, sprinkled with caster sugar to set. MARSHMALLOWS Ingredients: 1lb (450g) granulated sugar, ½ pint (285ml) water, 1 oz (25g) gelatine, 3 tsp glucose, 2 egg whites, a little icing sugar and cornflour Method: Melt gelatine with a little water and stir until dissolved (do not boil). Put the sugar in a pan with the rest of the water, add glucose, bring to boil and boil 3mins. Pour this into the pan with gelatine. Beat egg white till stiff, add gelatine mix slowly and beat well together. It should become thick and creamy. Sprinkle an oiled tin with icing sugar and cornflour combined. Put marshmallow into this and leave for several hours. Turn out on a board sprinkled with icing sugar and cornflour, cut into squares and coat with mixture. Pack in greaseproof paper. COCONUT ICE Ingredients: 2lb (900g) sugar, 4oz (110g) desiccated coconut, 1½ teacups water Method: Boil for 10 mins, then stir for 6 mins off the boil. Beat until it thickens, divide into 2; colour one half pink with food colouring. Pour pink on top of white in tin. Cut when pieces are set. RUM TRUFFLES Ingredients: 3oz (80g) dark cooking chocolate, 1 tsp cream, 1 egg yolk, rum to taste, ½oz (15g) butter, chocolate vermicelli Method: Melt chocolate, add other ingredients. Beat (off heat) until thick and pasty. Form into balls, roll in the vermicielli, put into paper cases.

8 Special Prizes Due to the advance printing of the schedule, there may be slight changes to prize list below. Prize Donated By For Special Prize Mrs C Spence Best Foliage Plant Special Prize Soft Pink Flowers Best Exhibit in Pot Plants Crystal Bowl Mrs I Slater Most Points in Pot Plants Challenge Trophy Mr and Mrs J Taylor Best Vase of 6 Different Annuals Challenge Trophy Mr G Harvey Best Vase of 6 Different Perennials Special Prize Wishart & Son Best Exhibit in Cut Flower Challenge Cup Most Points in Cut Flowers Special Prize Dounby Flower Club Best Foliage Arrangement Special Prize Anon Donor Best Exhibit in Floral Art Cup and Rose Bowl Stromness Flower Club Most Points in Floral Art Special Prize Lilian Swanney Best Exhibit in Fruit Challenge Trophy Brigadier S P Robertson Most Points in Fruit Special Prize Mrs E Herdman Best Exhibit in Vegetables Challenge Trophy James W I Stockan Most Points in Vegetables Challenge Trophy Dounby Stores Most Points in Sections I, II & III Special Prize R S Robertson Best Sweet Milk Cheese, Soft Special Prize Anon Donor Best Exhibit in Dairy Produce Trophy R & J Alexander Most Points in Dairy Produce Special Prize Anon Donor Best Exhibit in Preserves Trophy J & K Johnson Most Points in Preserves Special Prize Ann Linklater Best Dark Fruit Cake Special Prize The Quoy of Houton Best Gingerbread Special Prize Anon Donor Best Swiss Roll Special Prize Anon Donor Best Bere Bannock Special Prize R S Robertson Best Thin Oatcakes Challenge Trophy Most Points in Plain Baking Special Prize Kemp Engineering Best Baking Exhibit in Baking Challenge Shield Argo s Bakery Most Points in Baking Special Prize Smithfield Hotel Best Exhibit in Confectionery Challenge Trophy Most Points in Confectionery Special Prize Quernstone Best Exhibit in Knitting Challenge Trophy Most Points in Knitting Special Prize Mrs L Louttit Best Exhibit in Sewing Trophy Mr & Mrs J Smith Most Points in Sewing to be won 3 years in succession Special Prize SAS Business Supplies Best Exhibit in Handicrafts Trophy J B Rosey Most Points in Handicrafts Challenge Cup In memory of Angie Barker Most Points in Sewing and Handicrafts Challenge Trophy Mrs N Marwick Most Points in Industrial Work Special Prize Anon Donor Best Exhibit in Juvenile Section Special Prize Anon Donor Most Points in each Juvenile Section Trophy Anon Donor Most Points in each Juvenile Section Brown s Challenge Trophy Most Points in each Juvenile Section Special Prize Anon Donor Most Points in Visiting Section Special Prize Euan and Fiona Smith Best Exhibit in Photography Challenge Shield Anon Donor Most Points in Photography Challenge Cup Mrs M Cursiter Most Points in Show Excluding Any Previous Winner Challenge Cup Runner Up to Most Points in Show Special Prize J & S Allan Most Points in Show Challenge Cup Mr McClure Most Points in Show