DOMESTIC SECTION Secretary: Jackie Martin

Transcription

1 DOMESTIC SECTION Secretary: Jackie Martin Judges: YFC Cookery Open Cookery WI Judge Overall WI Cookery WI Handicraft Floral Art Open & YFC Handicraft Flowers, Plants & Vegetables Photography & YFC Photography Children & Young Adults Cookery Children & Young Adults Handicraft Open, Children & Young Adults Art Mrs Susan Hicks Mrs Val Dalby Mrs Jenny Robinson Mrs Eileen Watson Mrs Jenny Kemplen Mrs Christine Walters Mrs Sue Rowe Mrs Jenny Kemplen Mrs Isobel Ramage Mr Gordon Bennett Mrs Mary Williams Mrs Pat Mallett Mrs Mary Symons Mrs Heather Lang Mrs Marina Herbert Mrs Yvette Wiltshire Mr David Beer Special Prizes: 1 Perpetual Challenge Cup for the competitor gaining most points in classes Perpetual Cup, presented by Occasions of Liskeard, for the winner of class Perpetual Challenge Cup for the best WI Class 25 entry. 4 Perpetual Challenge Trophy, presented by Mrs J Martin, for the competitor gaining most points in the Handicraft Section classes Perpetual Challenge Cup for the competitor gaining most points in the Floral Art Section. 6 Perpetual Challenge Cup, presented by Mrs M Hawkins, for the outstanding Floral Art Exhibit. 7 8 Perpetual Challenge Tankard, presented by Miss F Snowden, for the competitor gaining most points in the Flower Classes Perpetual Challenge Cup, presented by Mr W J Bartlett, for the most points in the Vegetable Section, Classes Perpetual Challenge Shield for the outstanding Photography Exhibit. 10 Perpetual Challenge Trophy, presented by Mr Rob Frost for the most outstanding Children s & Young Adults Photograph Perpetual Shield, presented by the Western Evening Herald, for the child gaining most points in the Children s & Young Adult Classes. Perpetual Cup, presented by Mrs M Doran, for the best exhibit in the School, Class or Group Section. Please note new times of staging and judging Notes: Entries must be staged between 2pm and 6.30pm on Friday 10 th July. NO EXHIBITS WILL BE ACCEPTED AFTER THIS TIME. Judging commences at 6.30pm prompt. The marquee will be closed to exhibitors at that time. On the day of the show, entries must not be removed before 4.30pm, unless earlier pick up time has been arranged with the Domestic Secretary. If any entries are not removed by 5.00pm, any remaining food items will be destroyed. Competitor s name and number will be found on the tables in the Domestic Marquee. No Competitor may have more than one entry in any one class. Entries will be at your own risk. Entries: free of charge Prize cards awarded in all classes Prizes: Class 25 (WI): 10, 8, 6 Children s Classes: Rosette for 1st prize winners

2 COOKERY Recipes provided on page 33 to 34 are required to be followed. 1. Yeast Splits 4, (shown joined) 2. Loaf made in a bread maker, any variety 3. Plain Scones, 4 4. Tea Bread, (see recipe) 5. Cornish Fairings, 4 (see recipe) 6. Farmhouse Fruit Cake, (see recipe) 7. Boiled Coconut Cake, (see recipe) 8. Butterfly Buns, 4 9. Chocolate Fudge Cake, (see recipe) 10. Viennese Sandwich Fingers, 4 (buttercream filled, ends dipped in chocolate) 11. Fatless Sponge, (Jam filled) 12. Sultana & Orange Cake (see recipe) 13. Cherry Shortbread Fingers 4 (see recipe) 14. Flapjack Slices, Cheese & Chutney Whirls, 4 (see recipe) 16. Bacon & Egg Pie (pastry top & bottom, parsley optional) 17. Cornish Pasty meat, potato and onion, max size 20cms (8 ) 18. Savoury Vol au vents, An Item of Sugar Craft or Porcelain Paste 20. Pot of homemade: Jam 21. Pot of homemade: Marmalade 22. Pot of homemade: Fruit Curd 23. Pot of homemade: Fruit Jelly 24. Pot of homemade: Chutney 25. Women s Institute Co-operative Entry: Theme: 100 Years of the WI Choice of or: Plus for a & b Space allowed: Marks: a. Two handicraft and three cookery items b. Three handicraft and two cookery items Handmade Card Suitable Floral Art approx. 3ft wide x 2ft 3in deep. If a niche is required, please state on the entry form. Maximum 20 marks for each item and maximum 10 marks for staging. A photograph will be allowed as one of the handicraft exhibits, No staple guns to be used on niches, use double sided tape or Bluetac, please remove when dismantling your entry.

3 RECIPES Class 4: Tea bread: Ingredients: 6oz dried mixed fruit and 4oz brown sugar soaked overnight in 6 fl oz of cold tea. 8oz self-raising flour, 1 egg beaten. Method: Mix beaten egg with tea soaked fruit and sugar, fold in the flour, mix well and place in a well-greased 1lb loaf tin. Cook at 160 C/325 F/Gas 3 for 1-1¼ hours. Allow to cool in tin for 5 minutes, turn out onto wire rack and leave to cool completely. Class 5: Cornish Fairings: Ingredients: 2oz margarine, 4oz self-raising flour, 1 rounded tsp. ground ginger, level tsp. bicarbonate of soda, 2oz or 2 tablespoons of golden syrup,1½oz granulated sugar. Method: Preheat oven 190 C/375 F/Gas 5. Sift dry ingredients into a bowl, add sugar, rub in margarine, add syrup and mix together. Roll into 16 balls (walnut size). Place on pre greased baking sheet or baking sheet lined with baking parchment well apart, flatten each gently with back of spoon. Bake minutes, cool 10 minutes on baking tray, transfer to wire cooling tray. Class 6: Farmhouse Fruit Cake: Ingredients: 6oz soft margarine, 6oz caster sugar, 8oz plain flour, ½ level tsp baking powder, ½ level tsp mixed spice, 3 large eggs, 8oz mixed dried fruit, 2oz glace cherries cut into quarters. Method: Place all ingredients into a mixing bowl and mix together. Put into a greased 7 approx. round tin or 2 lb loaf tin and bake at 160 C/325 F/Gas 3 for 1¼ to 1½ hours. Leave the cake to cool in the tin for about 10 minutes and then turn out onto a wire rack and leave to cool completely. Class 7: Boiled Coconut Cake: use same size cup throughout recipe. Ingredients: 1 cup of coconut, 1 cup of sugar, 1 cup of milk, 4ozs margarine. Method: Heat together in a saucepan and simmer for three minutes. Allow to cool. Add one beaten egg and 2 cups of self-raising flour. Line a 1 lb loaf tin with parchment paper and cook for an hour at 160 F/325 C/Gas 3. Turn out onto wire rack and leave to cool. Class 9: Chocolate Fudge Cake: Ingredients: 50g (2oz) sifted cocoa powder, 6tbsp boiling water, 3 large eggs, 50ml (2fl oz) milk, 175g (6oz) self-raising flour, 1 rounded tsp baking powder, 100g (4oz) softened butter,275g (10oz) caster sugar. For the icing and filling: 3tbsp apricot jam, 150g (5oz) plain chocolate (39% cocoa), 150 ml( ¼ pint) double cream. Method: Pre heat the oven to 180 C/fan160 C/Gas 4. Grease two 20cm (8inch) deep sandwich tins, line the base of each tin with baking parchment. Blend the cocoa and boiling water in a large bowl, add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface. Bake in the pre heated oven for about 25 to 30 minutes until well risen and the tops of the cakes spring back when lightly pressed with a finger.

4 Leave to cool in the tins for a few minutes then turn out onto a wire cooling tray having peeled off the parchment paper to finish cooling. To make the icing: Warm the apricot jam in a very small pan and then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heat proof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally. Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting and then spread on top of the apricot on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on top. Keep in a cool place until ready to serve. Class 12: Sultana & Orange Cake: Ingredients: 4oz sultanas, 4oz margarine, 8oz self-raising flour, 2 eggs, 1 orange (finely grated zest and juice), 4oz demerara sugar (plus extra for sprinkling on cake before cooking). Method: Pre heat the oven to 175 C/350 F/ Gas 4. Cream sugar and margarine with grated zest, add beaten eggs, sifted flour and stir in fruit. Add the juice last and mix gently. Put into a lined 2 lb loaf tin or lined 7 round cake tin. Sprinkle extra demerara sugar on top of cake before putting into the oven on the middle shelf for approx. Bake for 1 hour until golden brown. Class 13: Cherry Shortbread Fingers Ingredients: 100g (4oz) plain flour, 50g (2oz) corn flour, 100g (4oz) butter, 50g (2oz) caster sugar, 50g (2oz) glaze cherries (chopped). Icing sugar to decorate. Method: Pre heat the oven to 160 C/325 F/ Gas 3. Grease a 17.5cm (7 ) square tin. Sift together flours a couple of times, cream butter and sugar together until light and fluffy. Work in the flours and chopped cherries. Knead well together. Press mixture into tin and bake for approx. 35 minutes until a very pale golden brown. Remove from oven and mark into 12 fingers. Leave the shortbread to cool in the tin, sprinkle with sifted icing sugar when removed from tin. Class 15: Cheese & Chutney Whirls: Ingredients: 125g plain flour, 100g butter (diced and chilled), 100g mature cheddar (or other strong cheese coarsely grated), 1 tablespoon chutney/pickle (finely chopped chutney/pickle for best results). Method: Pre heat the oven 200 C/400 F/ Gas 6. Line a baking tray with baking parchment. Rub butter into flour until mixture resembles fine breadcrumbs. Stir in cheese and add 1 2 tablespoons of cold water. Combine until mixture forms a dough ball. Wrap in cling film and chill in fridge for 20 minutes. Lightly dust a work surface with flour and roll out the pastry into a rough rectangle 20cm x 40 cm, 5mm thick. Using a spatula spread chutney thinly over the pastry. Roll up the pastry starting from the longest edge to form a log. Using a serrated knife slice evenly into discs about 1cm thick and arrange on a baking sheet. Bake for minutes until golden brown. Allow to cool slightly and then transfer onto a cooling rack. OPEN HANDICRAFT Note: Exhibits must not have been previously shown at this show 26 Item of Hand Knitting. Note: Ball band or wool sample to be attached. 27 Item of Crochet or Tatting 28 An Item of Needlework (embroidery, cross stitch or tapestry. Please state size of exhibit on entry form.) 29 An item to include patchwork, quilting or applique. Please state size on entry form. 30 Donate a colourful hand knitted pull on Baby Hat (to suit new-born). Pattern available on request from the Domestic Secretary if required. Please send SAE.

5 31 Art any medium. Please state size of exhibit on entry form. 32 Something new from something old. 33 Any type of Handicraft other than the above classes (but can include machine knitted items). If large please state on entry form. FLORAL ART Notes: Accessories may be used in all classes unless stated. Plant material must predominate in all classes. Height unlimited in classes A Woodland Walk. 24 space 35 Beach Comber. 24 space 36 Rough and Smooth. A modern exhibit. 24 space 37 Down the Garden Path. An arrangement using a garden container/tool. 18 space 38 Petite. Child s Play. An exhibit incorporating a bucket. 9 overall. 39 A miniature arrangement in a match box. Strike a Light. 4 overall. FLOWERS AND PLANTS Containers for flowers/foliage not supplied 40 Three stems of Roses 41 A collection of fuchsia three in a jar own choice 42 Five mixed stems of cut flowers 43 Best Bloom 44 Best Spike or Flower Head 45 3 Stems of Different Shrub Foliage 46 Pot Plant Flowering or Non Flowering. 18 space allowed. VEGETABLES 47 4 Pods of Broad Beans 48 4 early Potato tubers 49 1 Lettuce (shown in a jam jar with roots attached) 50 6 Vegetables (same or different) not using any of the above classes PHOTOGRAPHY Notes: Photography in all classes: (a) May be in black and white or colour prints; (b) should not exceed 8 x 6 and maximum mount size (paper or card) 10 x 8 ; (c) Should not have been shown at this show before; (d) All photos should be mounted on a 10 x 8 paper or card and sent with the entry form to the Domestic Secretary before the closing date (with the exception of the YFC Class 10). Any child or young adult may enter the open photography classes as well but to be eligible for the Rob Frost Perpetual Award they must put their age on the front of the mount to qualify. 51 Child or Children 52 Animal Friends 53 Bird/Birds on the Wing 54 A Gateway 55 Cornish Landscape 56 Seascape 57 Own Choice 58 Own Choice, taken by a child or young adult of 16 years and under

6 YOUNG ADULTS AND CHILDREN S CLASSES SCHOOL/CLASS OR GROUP 59 One metre collage to be hung of a Castle. 60 Own choice metre space. FOR COMPETITORS SCHOOL YEARS 7 to 11 (SENIOR). Please put age on entry form. 61 Using a small size t-shirt, decorate with anything you wish. Display on a hanger. 62 Make a seasonal fruit pie (short crust pastry) 63 Design a computer game character on A4 paper 64 Any other handicraft. FOR COMPETITORS SCHOOL YEARS 3 to 6 (JUNIOR) 65 Collage using natural materials 66 Flapjacks, 4 67 Snack attack. Hand written script with illustrations. A4 size. We re aliens, we re coming, through interstellar space, racing meteors and comets, at hyper-warp speed pace. Our latest information leads to Earth our destination. Just as soon as we arrive, the freshest food we ll eat it LIVE. Crunchy, chewy and nutritious we re told that Earthlings are DELICIOUS! 68 Any other handicraft. FOR COMPETITORS RECEPTION TO SCHOOL YEAR 2 (INFANTS) 69 Pasta Picture A4 70 A Frozen Picture A4 71A Decorated Biscuit 72 Any other handicraft FOR PRE-SCHOOL CHILDREN 73 Rainbow foot print picture A Categories for Open Photography Classes Child or Children, Great British Summer, Pond Life, Exotic Animal, Cornish Monument, Reflections, Own Choice.

7 DOMESTIC ENTRY FORM Please send entries to: Mrs J Martin Tregartha, Liskeard, PL14 3NL Telephone: or hand into: Gilberts Outfitters, The Market Store, Liskeard Name: Address:... Tel No: CLOSING DATE FOR ENTRIES 9th June 2015 Class No. Judging takes place on Friday 10 th July at 6.30pm prompt Class Description (please include space required for handicraft entries) Continue overleaf if necessary

8 Class No. Class Description (please include space required for handicraft entries)

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