DOMESTIC SECTION Secretary: Jackie Martin

Transcription

1 DOMESTIC SECTION Secretary: Jackie Martin Judges: YFC Cookery Open Cookery WI Judge Overall WI Cookery WI Handicraft WI Floral Art 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 Marina Herbert, Mrs Marilyn Leggatt & Mrs Sharon Clemens Mrs Felicity Sneyd & Mrs Pauline Ward Mrs Christine Walters Mrs Pat Mallett Mrs Daphne Cook Mrs Daphne Cook Mrs Hilary Edwards Mr Owen Hoskin Mr Rob Frost Mrs Val Dalby Mrs Debbie Tregellas, Mrs Elaine Warnham & Miss Lydia Ellis 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 Shield for the most outstanding Handicraft. 6 Perpetual Challenge Cup for the competitor gaining most points in the Floral Art Section classes Perpetual Challenge Cup, presented by Mrs M Hawkins, for the outstanding Floral Art Exhibit. 8 9 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 Salver, presented by Mrs Mary Williams for the competitor gaining most points in the Photography Section Classes Perpetual Challenge Shield for the outstanding Photography Exhibit. 12 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 as per the schedule. Entries must be staged between 2.00pm and 6.30pm on Friday 13th July NO EXHIBITS WILL BE ACCEPTED AFTER THIS TIME. 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. 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.

2 A complimentary show day Admission Ticket will be issued on the Friday evening to any Domestic Section exhibitor who exhibits 8 or more Cookery classes or 4 or more Floral Art classes. Entries: free of charge Prize cards awarded in all classes Prizes: Class 25 (WI): 10, 8, 5 Children s Classes: Rosette for 1st prize winners COOKERY Recipes provided on page 37 & 38 are required to be followed. 1. Irish Soda Bread (see recipe) 2. Loaf made in a bread maker, any variety 3. Semi Sweet Scones 4 4. Tea Bread (see recipe) 5. Easter Biscuits 4 6. Boiled Fruit Cake (see recipe) 7. Whole Orange Cake (see recipe) with topping 8. Decorated Cup Cakes 4 9. Chocolate Fudge Cake (see recipe) 10. Danish Pastries 4. Using puff pastry, cream cheese sugar and fresh fruit. (please see recipe on YouTube Danish Pastries four ways ) 11. Pavlova, own choice of filling/fruit 20cm/8 12. Cake incorporating a vegetable i.e. beetroot, courgette, carrot etc. 13. Millionaires Shortbread Slices Sunshine Bars 4 (see recipe) 15. Cheese Straws Quiche 20cms/8 max. To be shown out of the dish 17. Cornish Pasty. Potato, Meat, Onion & Swede. 20cm/8 18. Sausage Rolls 4. Max size 2½ per roll. Shortcrust or puff pastry. 19. Sugar/Petal or Porcelain Paste item 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: Depict a Cornish village or town Choice of or: Plus for a & b Space allowed: Marks: a. Two handicraft and three cookery items b. Three handicraft and two cookery items 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 1 Irish Soda Bread Ingredients: 10oz strong white bread flour, 2oz rolled oats, 4oz strong wholemeal flour, 1 level tspn bicarbonate of soda, 1 level tspn salt, 300ml (½pt) buttermilk or 150ml (¼pt) milk and 150ml (¼pt) of natural yoghurt mixed. Approx. 6 Tbsp tepid water. Method: Preheat oven 200 C, fan 180 C, gas 6, 400 F. Lightly grease a baking tray. Mix together the dry ingredients in a mixing bowl. Add buttermilk (or milk and yoghurt mixture) and enough tepid water to form a very soft dough. Turn the dough out onto a lightly floured work surface and shape into 2 neat rounds about 18cm (7 ) in diameter. Place on the baking tray and make a shallow cross on the top with a sharp knife. Bake in the preheated oven for 30mins then turn upside down and continue to bake for a further mins or until the bread sounds hollow when tapped on the base, cool on a rack. YFC Class 6 & Open Cookery 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 lined and 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. 6 Boiled Fruit Cake Ingredients: 4oz margarine or butter, 6oz caster sugar, 6oz currants, 6oz sultanas, 2oz mixed peel, 8floz water, 1 level tsp bicarbonate of soda, 1 level tsp of mixed spice, 2 large beaten eggs, 4oz plain flour, 4oz self raising flour, pinch of salt. Method: Oven temp 140 C, 280 F, Gas 1. In a large saucepan add margarine/butter, caster sugar, dried fruit, mixed peel, water, bicarbonate of soda and mixed spice. Bring to a rolling boil and cook for 1 minute. Cool mixture for 20 minutes stirring often before gradually adding the beaten eggs, followed by the flour and salt. Stir well then turn into a greased and lined 2lb loaf tin. Bake for 1 hour 15 mins or until the cake goes quiet. 7 Whole Orange Cake Ingredients: 1 small orange, 140g/5oz castor sugar, 3 eggs, 85g/3oz self raising flour, 100g/4oz ground almonds, 50g/2oz melted butter For the Icing. 50g/2oz butter softened, 245g/8oz icing sugar, grated rind of an orange, 50g/2oz cream cheese (full fat) Method: Put the orange in a pan and cover with cold water. Bring to the boil, cover and simmer for 1 hour. Remove orange and cool. Pre heat oven 180 C, gas mark 4, 160 C fan oven, 350 F. Butter and line base of an 8 round deep pan cake tin. Roughly chop the cooked orange discarding any pips. Whizz in a processor until fairly smooth. Whisk eggs until light and fluffy. Sift the flour and ground almonds into the egg mixture and using a large metal spoon fold gently, then add the orange puree and melted butter. Fold gently until just mixed. Pour into the prepared tin and bake for minutes until cake is brown and springs back when lightly pressed. Cool in the tin for 5 mins then turn out onto a wire rack to cool completely.

4 Icing. Cream the butter until soft, add the icing sugar and cream cheese then grated orange zest. Mix well and put on the top of the cake in swirls. 9 Chocolate Fudge Cake: Ingredients: 50g (2oz) sifted cocoa powder, 6tbsp boiling water, 3 large eggs, 50ml (2fl oz) milk, 175g (6oz) SR 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 350 F/180 C/fan160 C/Gas 4. Grease two 20cm (8 ) 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. 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. 14 Sunshine Bars Ingredients: 6oz unsalted butter, 6oz set honey, 8oz demerara sugar, 12oz rolled oats, 1 ½ tsps cinnamon, 4oz walnut pieces chopped roughly (opt), 5oz raisins, 5oz ready to eat dried apricots chopped small, 2oz each of pumpkin, sunflower or sesame seeds, 2oz desiccated coconut Method: Melt honey, butter and sugar over a gentle heat. Cook for 5 mins stirring continuously. Bring to the boil and cook for 2 mins until mixture resembles a thick sauce, remove from heat. Combine all the remaining ingredients and then add to wet mixture and mix thoroughly. Line 2 x 12 x 7 tins with greased parchment paper and divide mixture into each tin spreading evenly. Bake at gas 5, 190 C 170 C fan oven of 375 F for minutes until golden in colour and firm to touch. When cooked remove from the oven and loosen edges with a knife. Leave in tins for 10 mins, mark and cut into bars and place on a cooling rack to cool completely. 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. Please state size on the entry form. 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 A handmade/machine made Soft Toy 31 Art any medium. Please state size of exhibit on entry form. 32 A picture made using recycled items

5 33 Any other 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 years of Gardeners World (Golden Anniversary) 24 space 35 Down the Garden Path (incorporating fruit and vegetables) 24 space 36 The Jewel Garden 24 space 37 Longmeadow (no flowers) 18 space 38 Harmony 9 space. Petite Exhibit. 39 Snippets 4 space. Miniature Exhibit. 40 Summer Days 18 space. Novice arrangement in a basket, flowers and foliage. Class open to anyone not having won a first prize in previous years at Liskeard & District Agricultural Show FLOWERS AND PLANTS Containers for flowers/foliage not supplied 38 A collection of Sweet Peas 6 stems 39 Mixed Stems of cut flowers 5 stems 40 Best Bloom 41 Best Spike or Flower Head 42 Different Shrub Foliage 3 stems 43 Pot plant flowering or non flowering VEGETABLES 44 Pods of Broad Beans 45 4 early Potato tubers 46 1 Lettuce (shown in a jam jar with roots attached) 47 5 items of assorted Vegetables 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. 48 Child or Children 49 A Vehicle 50 Flower Power 51 Best Friends 52 A Country Lane 53 All at Sea! 54 Own Choice 55 Own Choice taken by Child or Young Adult 16 yrs and under. Age to be displayed on front of mount

6 2019 Photography classes are at the end of this section YOUNG ADULTS AND CHILDREN S CLASSES SCHOOL/CLASS OR GROUP 59 A bug hotel 60 Under the sea. Collage (maximum 1 metre square) FOR COMPETITORS SCHOOL YEARS 7 to 11 (SENIOR). Please put age on entry form. 61 A Royal Wedding Invitation 62 A table arrangement using only foliage 46cms (18 ) 63 Savoury open tart using bought shortcrust pastry 64 Any other handicraft FOR COMPETITORS SCHOOL YEARS 3 to 6 (JUNIOR). Please put age on entry form. 65 A handmade bookmark 66 A bowl of floating flowers and foliage 67 Rock buns 4 68 Any other handicraft FOR COMPETITORS RECEPTION TO SCHOOL YEAR 2 (INFANTS) 69 A Frozen picture. A4 size 70 A paper plate face 71 Rocky Road 4 slices your own recipe 72 Any other handicraft FOR PRE-SCHOOL CHILDREN 73 Foot and Hand print picture A4 size 2019 Categories for Open Photography Classes Child or Children Pond Life A Moorland Scene A Snow Scene Dawn or Dusk Transport

7 Roofs Own Choice

8 DOMESTIC ENTRY FORM Please send entries to: Mrs J Martin Tregartha, Liskeard, PL14 3NL Telephone: francis.tregartha@btinternet.com or hand into: Gilberts Outfitters, The Market Store, Liskeard Name: Address:... Tel No: CLOSING DATE FOR ENTRIES Friday 15 th June 2018 Class No. Judging takes place on Friday 13th July at 6.30pm prompt Class Description (please include space required for handicraft entries) Continue overleaf if necessary

9 Class No. Class Description (please include space required for handicraft entries) By signing this form we are confirming that we agree to our company name, telephone number, address (where required) and address being published in the show schedule, show catalogue and any other show publication. We also agree to the show s retention of our data to provide future information on the show as per the Privacy Notice found on the show s website Please tick this box if you DO NOT consent to us holding your information for future purposes Signed: Date:

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