GRAFTON SHOW. 5 th & 6 th May Section 13 Cooking. TJ Ford Pavilion

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1 GRAFTON SHOW 5 th & 6 th May 2017 TJ Ford Pavilion Section 13 Cooking

2 CLARENCE PASTORAL & AGRICULTURAL SOCIETY LTD Grafton Show PO Box 61 Grafton 2460 Ph: (02) PRESIDENT Rex Green SECRETARY Carole Bryant VICE PRESIDENTS Neville Hayward, Liz Austen, Barry Reeves, Alick Green, Stuart Gerarthy HONORARY TREASURER Ann Edwards CP&A DELEGATES TO ZONE Barry Reeves, Neville Hayward PATRONS Member for Page Kevin Hogan, Member for Clarence Chris Gulaptis, Mayor Jim Simmons, Mrs Joan Smith IMPORTANT: Competitors by entering, agree to abide by any decision of the committee in regard to entries and agree to compete/exhibit at their own risk and to indemnify and keep indemnified the Society, it s Trustees, Committee and Members against all claims, suits, actions or demands which may be brought against it in respect of any injuries or other loss sustained by such competitor or exhibitor or otherwise in the course of competing/exhibiting in any event or class and agree to exonerate the Clarence Pastoral & Agricultural Society Limited, it s Trustees, Committee and Members from all responsibility and from all loss or injury whatsoever whether from alleged negligence; or otherwise. PLEASE READ THESE GENERAL CONDITIONS CAREFULLY Exhibits are not to be removed during the Show. Exhibits must be in quantities specified. Exhibits entered in a wrong class may be transferred at the discretion of the Chief Steward. The Chief Steward s decision regarding the removal of an exhibit or exhibitor from the Showground will be final. The Chief Steward has the right to accept or refuse any exhibit. In all matters regarding exhibits and exhibitors in the Pavilion, the decision of the Chief Steward of the Pavilion is final. If there are only two entries in a class, second place will be awarded at the discretion of the Judge. Results of Judging will not be available prior to the first day of the Show. Entries must be in marketable condition unless otherwise stated. All items or goods shall remain the property of the Exhibitor. Permission is assumed to reproduce any exhibit for publicity purposes. Every care will be taken with exhibits but no responsibility will be accepted. Exhibits may be forwarded before closing date for exhibit, cartage paid, to the Secretary, Grafton Show, PO Box 61, Grafton 2460, and money for their return must be lodged with the Society. Prize money not collected within 21 days of show will be forfeited to the CP&A Society. All exhibits must be collected by SUNDAY, 7 th May, 9am to 5pm, or Monday, 8 th May, 9am to 5pm

3 SECTION 13 COOKING Chief Steward: Vacant for enquiries please phone SPECIAL CONDITIONS FOR COOKING ONLY Please lodge cooking entry forms and obtain exhibit entry tickets prior to Wednesday, 3 rd May 2017 Exhibit entry ticket must be securely attached to the exhibit (staple to paper plate) DELIVERY OF EXHIBIT Cooking Exhibits and any unused exhibit tickets must be delivered to the Pavilion after Wednesday, 3 rd May 3pm, and not later than 9.30am on Thursday, 4 th May 2017 Late entries will not be accepted. NO Packet Mixes. Exhibits are to be on an appropriate sized paper/plastic plate, or boards where specified Ribbons will be awarded for 1 st and 2 nd. Entry Fee: $2 per exhibit FRUIT CAKES - Open Fruit cakes to be on suitable boards 1. Agricultural Societies Council of NSW RICH FRUIT CAKE COMPETITION - 1st Prize $20 & Ribbon (Recipe THAT MUST BE FOLLOWED included in schedule) - proudly sponsored by the ASC of NSW Ltd 2. Boiled fruit cake 3. Pumpkin fruit cake 4. Light fruit cake GENERAL CLASSES - Open 5. Bread, can be made by hand or bread making machine 6. Damper 7. Scones, plain, 4 8. Scones, pumpkin, 4 9. Scones, date, Date loaf Classes 2,3&4-1 st place proudly sponsored by Mrs Evelyn Mitchell Hint: Scones should not be glazed for Judging. Please do not enter lemonade scones 11. Sponge Sandwich, not iced, Jam filling only 12. Banana Cake, lemon icing on top only 13. Tea Cake 14. Chocolate cake 15. Patty cakes, iced, 4, baked in paper cups 16. Muffins, any variety, Gluten Free - Cake (1), slice(4) or biscuit(4) 18. ANZAC Biscuits, Ginger Nut Biscuits, Chocolate Chip Biscuits, Jam Drops, Shortbread, 4 pieces 23. Slice, 4 pieces 24. Coconut Ice, 4 pieces 25. Decorated Cake using soft icing- Formal Occasion eg. Wedding, Anniversary, Birthday 26. Novelty cake using soft icing. Max Board FEATURE BAKING COMPETITION Lamingtons, 4, maximum size 55mm 27. Lamingtons Open 28. Lamingtons years 29. Lamingtons years 30. Lamingtons 9 years and under CHILDREN S COOKING 6 years and under 31. Decorated milk arrowroot biscuits, Gingerbread man, decorated, Chocolate crackles, Edible Necklace, Fruit & Veggies threaded on non-perishable string, ribbon, etc. 35. Edible Necklace, any other food group threaded on non-perishable string, ribbon, etc. 7-9 years 36. Scones, ANZAC biscuits, Gingerbread man, decorated, Patty cakes, 4, in paper cups, iced and decorated, e.g. funny faces or theme 40. Novelty cake using soft icing. Max Board years 41. Scones, ANZAC biscuits, Gingerbread man, decorated, Patty cakes, 4, in paper cups, iced and decorated, e.g. funny faces or theme 45. Novelty cake using soft icing. Max Board years 46. Pikelets, Scones, ANZAC biscuits, Slice, Patty cakes, iced, 4, in paper cups, iced and decorated 51. Muffins, Chocolate cake, iced on top only 53. Novelty cake using soft icing. Max Board size 30cm x40cm COOKING Proudly Sponsored by Manildra Harwood Sugars Sunshine Sugar, Agricultural Societies Council of NSW, Country Womens Association, Mrs Evelyn Mitchell, Mrs Kristy Smidt, Mrs Wendy Wallace, Mrs Kirsty van Niekerk, Mrs Vikki Fletcher & The Abbey Motor Inn

4 RICH FRUIT CAKE COMPETITION The following recipe is compulsory for all entrants 250g (8oz) Sultanas 250g (8oz) Chopped Raisins 250g (8oz) Currants 125g (4oz) Chopped Mixed Peel 90g (3oz) Chopped Red Glace Cherries 90g (3oz) Chopped Blanched Almonds 1/3 Cup Sherry or Brandy 250g (8oz) Plain Flour 60g (2oz) Self-raising Flour 4 Large Eggs ¼ Teaspoon 250g (8oz) 250g (8oz) Grated Nutmeg Ground Ginger Ground Cloves Soft Brown Sugar Butter Lemon Essence or Finely Grated Lemon Rind Almond Essence Vanilla Essence Here s what to do: Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave for at least one (1) hour but preferably overnight. Sift together the flours and spices. Cream together 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 the mixture into a prepared tin no longer than 20cm (8inches) and bake in a slow oven for approximately 3-4 hours. Allow the cake to cool in the tin. NOTE: To ensure uniformity and depending upon the size, It is suggested the raisins be snipped into 2-3 pieces, cherries into 4-6 pieces and almonds crosswise into 3-4 pieces. Winners at country shows will each receive a cash prize of $20 and will be required to bake a second Rich Fruit Cake in order to compete in a Group Final to be conducted by each of the fourteen Groups of the Agricultural Societies Council of NSW. The fourteen winners at Group level will each receive a cash prize, and are required to bake a third Rich Fruit Cake for the Final judging at the Royal Easter Show where the winner will receive a cash prize. Note: Competitors may only represent one Show Society in a Group Final and only one Group in a State Final. SCONES (own recipe may be used) 4 cups self-raising flour 1 large tablespoon icing sugar 1 good pinch salt Sift into a bowl and add wet ingredients * * * * * * * * * * 125g sour cream 1 cup milk and 1 cup water mixed (retain a little to use later if needed) Tip sour cream and milk mixture into sifted dry ingredients and mix well with bread and butter knife to a sticky dough. Don t add all the fluid as may be a little too wet. Wait till dough is mixed and see if needed Tip onto a floured board and pat out. Cut out (about ¾ to 1 inch thick) no need to roll out before cutting out and put on greased tray and cook in a hot oven (fan forced approx 205 deg C 12 to 15 minutes. The dough will be sticky but light, do not handle too much, tip on to a floured board, cut out and place on tray. NB for date scones add 1 cup chopped dates to flour, for fruit scones add 1 cup sultanas. ANZAC BISCUITS (own recipe may be used) 2 cups rolled oats ¾ cup plain flour 1 cup sugar 4 ounces butter 1 tablespoon golden syrup 1 teaspoon bi carbonate of soda 2 tablespoons boiling water Melt butter and soda in boiling water, add syrup to water, pour onto dry ingredients. Roll teaspoon of mixture in to a round ball (walnut size) and place on greased tray. Bake in slow to moderate oven approx 15 to 20 minutes. Allow to cool on trays before putting in tin.

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