Section 5: Lunch and Tablecloths Dept. Sec. Class Description Sewn Any other Best in Section Do Not Enter Awarded by Judge

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1 DEPT 40 NEEDLEWORK CONT. DEPT 41 CULINARY ARTS Section 5: Lunch and Tablecloths Sewn Any other Best in Section Do Not Enter Awarded by Judge Page 26 Section 6: Doilies/Centerpieces Sewn Embroidered Crocheted or Knit, Solid 12 inches or less Crocheted or Knit, Solid over 12 inches Crocheted or Knit, Trim 12 inches or less Crocheted or Knit, Trim over 12 inches Any other Best in Section Do Not Enter Awarded by Judge Section 7: Accessories Purse/Bag Sewn Knit Crocheted Jewelry Any Other Best in Section Do Not Enter Awarded by Judge Section 8: Towels Hand Embroidered Machine Embroidered Any other Best in Section Do Not Enter Awarded by Judge Section 9: Adult Wearing Apparel Dress Ladies Sweater, Slip Over Cardigan Man s Sweater, Slip Over Man s Cardigan Cape-coat or Stole Any other Best in Section Do Not Enter Awarded by Judge Section 10: Infants Department Quilt or Comforter Crocheted Afghan Knit Afghan Embroidered Coverlet Knit Sweater Crocheted Sweater Dress Layette Set (3 pieces) Booties Toys Any other Best in Section Do Not Enter Awarded by Judge Section 11: Children s Department Coat Hat Knit Item Crocheted Item Doll Clothing Stuffed Animal Any other Best in Section Do Not Enter Awarded by Judge Section 12: Specimen of Hand Work Knitting Tatting Embroidery Swedish Embroidery Wall Hangings Hooked Rug Crocheted Rug Canvas Novelties Aprons Hot Pads and Holders Felting Handkerchiefs (2 or more) Any other Best in Section Do Not Enter Awarded by Judge Section 13: Pillows Fabric Crochet Knit Embroidered Needlepoint Quilted Any other Best in Section Do Not Enter Awarded by Judge Section 14: Pictures Counted Thread Embroidery Wall Hanging Any other Best in Section Do Not Enter Awarded by Judge YOUTH SECTION Section 20: Youth Needlework (ages 18 and under) Clothing, any item Machine Sewing, any item Knitting, any item Crocheting, any item Embroidery, any item Needlepoint, any item Counted Cross Stitch, any Plastic Canvass Quilt, all hand Quilt, all machine Quilt machine pieced and hand quilted Quilt hand pieced and machine quilted Best in Section Do Not Enter Awarded by Judge DEPARTMENT 41 CULINARY ARTS (Home Economics) Superintendent Carolyn Petrie Assistant Superintendent Kathie Ackerman Rules: 1. Entries Close Entries must be in the fair office as soon as possible, but no later than Friday, August 31st, In Place Exhibits must be brought in Saturday, September 22nd between 8:00 a.m. and 3:00 p.m. ONLY. Refrigeration is available. NO ENTRIES WILL BE ACCEPTED AFTER THIS DEADLINE. 4. Tags MUST already be in place on items by the exhibitors. 5. Judging 5:00 P.M. Saturday, September 22nd and continue Sunday A.M. if not completed 6. Whole baked items are considered a display, i.e.: whole loaf of bread, whole cake, etc. unless stated otherwise. 7. Removal Pies, Cakes, and Breads may be picked up after judging is complete and display samples have been taken. If not picked up they will be thrown out. A slice must be left for display. 8. No other exhibit removed before 10:00 PM on closing day of Fair. Exhibits removed before release time will forfeit premiums. Open Sunday, the day after Fair, 9:00 A.M. to 12:00 P.M. for removal. 9. A dinner plate is the maximum plate display size due to limited spacing 10. ONE ENTRY ONLY PER CLASS BY EACH EXHIBITOR. 11. Please identify items entered in the any other class 12. The management reserves the right to determine whether an article is worthy of exhibition. Entries must be made in home kitchen. No Purchased mixes, crust, fillings, etc.

2 DEPT 41 CULINARY ARTS CONT. 13. ALL BAKED GOOD ENTRIES MUST BE ACCOMPANIED WITH RECIPE. 14. Cash premiums will be given from the awards marked in the judge s records and not from ribbons that may be attached to the exhibit. Canning Rules: 1. Products must have been completed since last year s fair. 2. Products to be shown in clear glass canning jars, no colored jars. 3. Quart jars are the maximum size allowed due to spacing 4. Canned goods must be labeled with the following: Date canned (month, day, year) Raw or Hot packed processing method. Bath Canner or Pressure Canner, if pressure canner include lbs. of pressure used Length of time processed Products containing multiple ingredients should be accompanied by a recipe, i.e.: sauces, jams, etc. 4. Do not place decorative coverings over canning lids, but please leave metal screw bands (rings) on jars to protect jars 5. ALL CANNED GOODS MUST BE PROCESSED IN A HOT WATER CANNER, STEAM CANNER, OR PRESSURE CANNER. 6. Use up to date canning directions and processing times as specified in an updated Ball Blue Book, extension bulletin, or SO EASY TO PRESERVE canning book published by the Cooperative Extension of the University of Georgia. These are available online or at the MSU Extension office. 7. Modern canning methods recommend that canned tomatoes have lemon juice or citric acid added to insure preservation safety. 8. Dried food labels must include process method and date dried. 9. Any unclaimed exhibits will be disposed of after 30 days. Sections 1-4: Section 1: Breads and Muffins White Whole Wheat Sour Dough Machine Bread, any kind - Identify Cinnamon Bread Corn Bread Banana Bread Zucchini Bread Quick Bread (any other) - Identify Coffee Cake Baking Powder Biscuits Soda or Sour Milk Biscuits Yeast Raised Doughnuts Cake Doughnuts Yeast Dinner Rolls Cinnamon Rolls Muffins Any other - Identify Best in Section Awarded by Judge Ribbon Section 2: Pies (In 9 inch Pans) (Fruit Pies Must Be Baked Unless Entered In Cream Pie Class) Apple Berry Cherry Lemon Mince Peach Pumpkin Pecan Cream Pie (Banana, Coconut, etc.) Rhubarb Healthy Choice (sugar free, etc.) Cheesecake Any kind - Identify Any Other Pie Identify Best in Section Awarded by Judge Ribbon Section 3: Cobblers (In 8 or 9 inch pan) Apple Cherry Blueberry Peach Rhubarb Any Other- Identify Best in Section Awarded by Judge Ribbon Section 4: Cakes (Please have cakes frosted unless stated otherwise.) Angel food (Unfrosted) Apple Sauce Banana Up Side Down Cake (Unfrosted) Coconut Devils Food German Chocolate Molasses or Ginger Spice Jelly Roll Carrot Pound Cake (Unfrosted) Sheet Cake Bundt Cake Any other - Identify Best in Section Awarded by Judge Ribbon Section 5: Cookies, Etc. (Please have 6 cookies on a paper plate in plastic bag.) Fruit Sugar Coconut Ice Box Molasses Peanut Butter Toll House any flavor morsels Oatmeal Filled No Bake Cookies Brownies Bar Cookies Any other - Identify Best in Section Awarded by Judge Ribbon Section 6: Gluten Free Bread Muffins Cakes Cookies, etc Any other-identify Best in Section-Awarded by Judge Ribbon Section 7: Candy (Display 6 Pieces on a small paper plate in plastic bag.) Chocolate Fudge, Cooked Chocolate Fudge, Uncooked Peanut Butter Fudge White Fudge English Toffee Brittle Any other - Identify Best in Section Awarded by Judge Ribbon Section 8: Decorated Cakes and Cookies (Large cake can be Artificial Icing must be Edible and recipe is required. Check Walton Award rules in this premium book.) Decorated Wedding Decorated Birthday Adult Decorated Birthday Child Decorated Anniversary Decorated Holiday Any other Decorated Cake - Identify Decorated Cupcakes Decorated Cookies Best in Section Awarded by Judge Ribbon Page 27

3 DEPT 41 CULINARY ARTS CONT. Section 9 through 13 Page 28 Section 9: Canned Fruit Cherries. Red Cherries, Sweet Apples or Apple Rings Applesauce Peaches Pears Plums Blueberries Pineapple Rhubarb Mixed Fruit Fruit Pie Filling (any kind-identify) Grape Juice Tomato Juice Apple Butter Any other Fruit - Identify Any other Fruit Juice - Identify Best in Section Awarded by Judge Ribbon Section 10: Canned Vegetables Asparagus Beans, Yellow Beans, Green Bean Soup Beets Beet Greens Carrots Corn, Sweet Peas Pumpkin Mixed Vegetables Sauerkraut Spinach Tomatoes, Red/Yellow (specify water/no liquid/juice pack) Vegetable Soup Any other Identify Best in Section Awarded by Judge Ribbon Section 11: Dried Products Dried Fruit, any kind Identify Fruit Roll Up or Leather Identify Dried Vegetable, any kind Identify Vegetable Roll Up or Leather Identify Meat Jerky Identify Herbs Identify Any other Identify Best in Section Awarded by Judge Ribbon Section 12: Pickles Beet Bread and Butter Chunk Dill Green Tomato Peach Watermelon Mixed Zucchini Whole Sweet Pickles Dilly Beans Any other - Identify Best in Section-Awarded by Judge Ribbon Section 13: Relishes and Sauces Corn Relish Cucumber Relish Beet Relish Pepper Relish Green Tomato Relish Sweet Pickle Relish Zucchini Relish Any other Relish - Identify Barbecue Sauce Chili Sauce Catsup Tomato Sauce Pizza Sauce Salsa Spaghetti Sauce No Meat Any other Sauce - Identify Best in Section Awarded by Judge Ribbon Section 14: Canned Meats Beef Pork Chicken Rabbit Venison Spaghetti Sauce With Meat Meat Stew Any other - Identify Best in Section Awarded by Judge Ribbon Section 15: Jams, Jellies and Misc Strawberry Jam Raspberry Jam Cherry Jam Any other Jam Identify Apple Jelly Berry Jelly Grape Jelly Cherry Jelly Any other Jelly Identify Maple Syrup Blueberry Syrup Strawberry Syrup Cherry Syrup Sorghum Any other - Identify Syrups (Judged by color and clarity) Marmalade Best in Section Awarded by Judge Ribbon Section 16: Displays Three Different Kinds As Listed Below Displays cannot compete for single premium Jam Jellies Pickles Relish Sauces Canned Fruits Canned Vegetables Canned Meats Dried Fruits Dried Vegetables Dried Herbs Jerky Apple Products Boiled cider, apple butter, cider jelly, etc Best in Section Awarded by Judge Ribbon YOUTH DEPARTMENT HOME ECONOMICS Rules: 1. Entries Close Entries must be in the fair office as soon as possible, but no later than Friday, August 31st, In Place Exhibits must be brought in Saturday, September 22nd, between 8:00 a.m. and 3:00 p.m. ONLY 4. Judging 5:00 P.M. Saturday, September 22nd and continue Sunday A.M. if not completed

4 DEPT 41 CULINARY ARTS CONTT 5. Removal Pies, Cakes, and Breads may be picked up after judging is completed and display samples are taken. Leave a slice for display. Refrigeration is available. No exhibit removed before 10:00 PM on closing day of Fair. Exhibits removed before release time will forfeit premiums. Open Sunday, the day after Fair, 9:00 A.M. to 12:00 P.M. for removal. 6. Make all entries in Youth s name. 7. Department Section are for youth not to exceed the age of 19 years of age by December 31st of the current year. The exhibits made must be entirely of their own preparing or make. Products must have been completed since last years fair. The requirements must be satisfactorily established before premiums are awarded. Girls and Boys entering articles not enumerated in this department will compete thereon in same classes as if they were made by older person. 8. All entries MUST be accompanied with recipe. 9. NO PURCHASED MIXES, CRUSTS, FILLINGS, ETC 10. See Department 41 Culinary Arts Rules under Adult Baked Goods. Canning Rules: See canning rules under the Adult Canning section. Section 20: Breads and Muffins Youth White Yeast Bread Quick Bread (any kind) - Identify Machine Bread (any kind) - Identify Dinner Rolls Muffins - any kind - Identify Any other - Identify Best in Section-Awarded by Judge Ribbon Section 21: Cakes Youth (All Cakes are to be frosted unless otherwise stated.) Chocolate Cake Up Side Down Cake (unfrosted) Sheet Cake any kind Identify Cupcakes any kind Identify Any other Identify Best in Section Awarded by Judge Ribbon Section 22: Cookies and Candy Youth (Display 6 Candy and cookies on a paper plate in a plastic bag.) Ginger Snaps Sugar Cookies Peanut Butter Brownies (any kind) - Identify Toll House (any flavor morsels) Any other - Identify pieces candy Identify Best in Section-Awarded by Judge Ribbon Section 23: Pie 9 Pan Youth (Pies are to be picked up Sunday, after judging, leaving a slice for display.) Cherry Apple Pumpkin Any other - Identify Best in Section-Awarded by Judge Ribbon Section 24: Decorated Cakes & Cookies Youth (See rules under section 7) Decorated Birthday Decorated Holiday Any Other Decorated Cake -Identify Decorated Cupcakes Decorated Cookies Best in Section-Awarded by Judge Ribbon Section 25 through 28 Section 25: Canned Fruit Youth Apple Sauce Cherries, Red Peaches Pears Any other-identify Jelly - single jar - Identify Jam - single jar - Identify Best in Section-Awarded by Judge Ribbon Section 26: Canned Vegetables Youth Beans, Green or Yellow Beets Carrots Corn, Sweet Tomatoes Tomato Juice Any other - Identify Best in Section-Awarded by Judge Ribbon Section 27: Pickles, Relishes and Sauces Youth Pickled Beet Pickled Cucumber Pickled Any other - Identify Dill Relish Zucchini Relish Relish Any other - Identify Salsa Pizza Sauce Sauce Any Other - Identify Pickles any other Best in Section-Awarded by Judge Ribbon Section 28: Canned Meat Youth Any Kind - Identify Best in Section-Awarded by Judge Ribbon Section 29: Displays Three Different Kinds As Listed Below Displays cannot compete for single premium Canned Fruits Canned Vegetables Canned Meats Dried Fruits Dried Vegetables Dried Herbs Jerky Best in Section Awarded by Judge Ribbon AWARD ANNOUNCEMENTS WILTON CAKE DECORATING 1. Wilton Enterprises is pleased to sponsor the BEST OF CLASS in Decorated Cake Division (adult classes , youth classes ). Winning Cakes MUST have some type of bag and tip or roll fondant cake decorating. There will be one winner in both Adult and Youth divisions. 2. The Best of Class winners in the Adult & Youth divisions will receive a Color Right Food Coloring System & a Quick Tips Guide. The Runner-Up Best of Class winners in the Adult and Youth divisions will receive a Quick Tips Guide. Page 29

5 DEPT 41 CULINARY ARTS CONT DEPT 42 FINE ART Page 30 Ball Fresh Preserving AWARD presented by: BALL and KERR FRESH PRESERVING PRODUCTS ADULT FOOD LEVEL: Newell Brands, makers of Ball and Kerr Fresh Preserving Products, is proud to recognize today s fresh preserving (canning) enthusiasts. Awards for 1st and 2nd place will presented to individuals whose home canned entry is selected the best in the category. A panel of judges will select the top two entries in Fruits, Vegetables, Pickles, and Soft Spreads. Entries must be preserved in Ball Classic, Collection Elite, or Heritage Collection Lids and Bands, or preserved in Kerr Jars sealed with Kerr lids and Bands. In addition, soft spread entries must be prepared using Ball Pectin: Classic, Low or No-Sugar, or Liquid (proof of purchase must be attached). Entries from each category honored with a First Place Award will Two (2) Five-Dollar ($5) Coupon for Ball or Kerr Fresh Preserving Products and One (1) Free (up to $6 value) coupon for Ball Pectin Entries from each category honored with a Second Place Award will One (1) Five-Dollar ($5) Coupon for Ball or Kerr Fresh Preserving and One (1) Free (up to $6 value) Coupon for Ball Pectin YOUTH FOOD LEVEL: Newell Brands, makers of Ball and Kerr Fresh Preserving Products, is proud to recognize today s fresh preserving (canning) enthusiasts. An award for 1st place will be presented to the individual whose home canned entry is selected the best in the category. A panel of judges will select the best entry in each category for Fruits, Vegetables, Pickles, and Soft Spreads. Entries must be preserved in Ball Classic, Collection Elite, or Heritage Collection Lids and Bands, or preserved in Kerr Jars sealed with Kerr lids and Bands. In addition, soft spread entries must be prepared using Ball Pectin: Classic, Low or No-Sugar, or Liquid (proof of purchase must be attached). Entries from each category honored with a First Place Award will One (1) Five-Dollar ($5) Coupon for Ball or Kerr Fresh Preserving Products and One (1) Free (up to $6 value) coupon for Ball Pectin SPECIAL RED STAR YEAST AWARDS Red Star Yeast will provide a RED STAR (1) insulated tote bag, (1) instant read thermometer, and (1) tea towel to be given as awards. Wining entries for these awards will be chosen by the judge. Contestants must use Red Star Yeast and attach an empty packet or photo to their recipe entry. DEPARTMENT 42 FINE ART Superintendent Mike Nye 1. Entries Close Entry forms must be in the fair office as soon as possible, but no later than Friday, August 31st, In Place Exhibits must be brought in Saturday, September 22nd between 9:00 a.m. and 6:00 p.m. ONLY. No exhibits will be received on Sunday, September 23rd. 4. Judging will be completed before the fair opens at noon on Sunday, September 23rd. 5. Removal removal of exhibits will be between 10:00 p.m. and 11:00 p.m. closing day of the Fair and on Sunday, day after the Fair, from 9:00 a.m. to Noon. 6. ALL PHOTOGRAPHS, GENERAL ART ITEMS, WATERCOLOR PAINTINGS, OIL PAINTINGS AND ACRYLIC PAINTINGS MUST BE READY TO HANG WITH A WIRE AND SCREW EYES ATTACHED TO THE FRAME. THIS INCLUDES YOUTH EXHIB- ITS. PAINTINGS AND PHOTOGRAPHS MAY BE FRAMED WITHOUT MATTING. 7. No art piece can be larger than 28 X 36 INCLUDING THE FRAME or any part that extends over the frame` 8. An individual can not enter more than two entries per class and can only receive one premium in any class. 9. No article can be entered in this department that has competed for a premium within the previous two years of this year s fair 10. One sweepstakes ribbon awarded per section. 11. A professional is an exhibitor who has sold any works in this section. Works include prints of works. 12. Each exhibitor is limited to 25 entries in this Department. 13. The management, by the department superintendent, reserves the right to determine whether an article is worthy of exhibition and reserves the right to refuse to accept any exhibit not properly prepared for displaying. 14. Cash premiums will be given from the awards as marked in the judge s records and not from the ribbons that may be attached to the exhibits. 15. ALL ART ENTERED MUST BE ENTERED BY THE PERSON THAT MADE OR PAINTED THE ENTRY. 16. YOUTH not to exceed the age of 19 by December 31st of the current Fair year. 17. BEST IN SECTION is awarded by the judge Do NOT enter. 18. YOUTH ONLY - ALL PAINT BY NUMBER MUST BE ENTERED IN SECTION 20 CLASS ALL OTHER CLASSES MUST BE ORIGINAL NO KITS. 19. ANY ENTRY THAT IS A PROVEN COPYRIGHT INFRINGEMENT WILL BE DIS- QUALIFIED FROM THE COMPETITION. Section 1 through Section 1: General Art Professional Chalk Charcoal Work Pencil Sketch Pen and Ink Sketch Multimedia Art Pastel Landscape Pastel Portrait Pastel Seascapes Pastels Flowers and Fruit Pastel Animal(s) Pastel Birds(s) Best in Section Awarded by Judge Ribbon Section 2: General Art Amateur Chalk Charcoal Work Pencil Sketch Pen and Ink Sketch Multimedia Art Pastel Landscape Pastel Portrait Pastel Seascapes Pastel Flowers and Fruit Pastel Animal(s) Pastel Birds(s) Best in Section Awarded by Judge Ribbon Section 3: Watercolor Paintings Professional Landscape Marine Flower or Fruit Figure Animals Still Life Best in Section-Awarded by Judge Ribbon Section 4: Watercolor Painting Adult Amateur Landscape Marine Flower or Fruit Figure Animals Still Life Best in Section-Awarded by Judge Ribbon Section 5: Oil Paintings Professional Landscape, Summer Landscape, Fall Landscape, Spring Landscape, Winter Marine or Water Flower(s) or Fruit Seascape Portrait Building Abstract or Modern Bird(s) Animal(s) Still Life Best in Section-Awarded by Judge Ribbon