SCHEDULE & ENTRY FORMS

2015 SINGLETON SHOW COOKING SCHEDULE & ENTRY FORMS 143 rd ANNUAL EXHIBITION Friday 25 & Saturday 26 September Horse Show Sunday 27 September www.singletonshow.com

Last Modified: 15/09/2015 Page 2 COOKING, HANDCRAFT, HORTICULTURE & WOODWORK SECTIONS Section K Woodwork Section H Floral Art, Cut Flowers, Pot Plants, The Rose Show and Produce Section N Handcrafts and Youth and Children s Handcrafts Section P Cooking, Decorated Cakes and Bottled Exhibits The Committee and members of the Northern Agricultural Association Inc gratefully thank and acknowledge the Sponsors and Donors for their continuing support and patronage. Without their support, the Show would not be possible. SINGLETON SHOW OFFICIAL PARTNER PLATINUM SPONSORS GOLD SPONSORS SILVER SPONSORS BRONZE SPONSORS Joplin Lawyers GIO Singleton Chapmans Funerals Greg Ernst The Rug Rack Entire Concrete Horse & Jockey Hotel Shearer Contracting CAC Transport ARB Newcastle MRM Solutions Helloworld Singleton The Bloomfield Group Criterion Hotel Kennards Hire Moorecivil Earthmoving Complete Parts & Equipment AEE Domestic Water Supply D&L Chainsaws Lancaster Motors Pegasus Group Singleton Earthmoving Ray White Real Estate National Australia Bank Agribusiness Hunter Highlands MJR Excavations Redbournberry Clothing Co. Sponsors listed are correct at time of printing. The NAA Committee apologises if any Sponsors or Donors have been inadvertently omitted from this Schedule

SECTION P COOKING Chief Steward: Mrs I Moxey Entry Fee: 55c per Entry Friday 11 Sept 2015 Page 36 ENTRIES CLOSE STAGING ENTRIES Early entries are appreciated to allow time for cataloguing. Please note any late entry that may be accepted by the Secretary after the closing date will incur a late entry fee of $1.10 per Entry. Exhibits must be staged by 9.30am on Thursday 24 Sept, to the Pavilion after collection of exhibit stickers from the Secretary s Office 2 nd $2 - Donated By NAA Inc Ladies Committee Conditions of Entry Display plates will be supplied by the NAA A plate is to consist of 6 pieces unless otherwise specified Ring tins or packet cake mixes are NOT to be used Rack marks should try to be avoided Only 1 entry will be accepted in all classes per exhibitor No award will be given unless exhibits are up to standard Exhibits must be staged by 9.30am on Thursday 24 Sept 2015, to the Pavilion after collection of exhibit cards from the Secretary s Office Exhibits must be collected between 10am and 12noon on Sunday 27 Sept 2015, from the Pavilion. Special arrangements must be made with the Pavilion Stewards for any alternative ½ lb mixture (250 grams) refers to quantity of butter in mix COOKING SPECIAL AWARDS Mrs Frances Binnie Memorial Trophy Awarded to the most successful Exhibitor from Classes 1 44 Donated By the NAA in recognition of the many years service given to

the NAA by the late Mrs Binnie Page 37 Mrs Edna Hayes Memorial Trophy Awarded to the 1 st Prize Winner of The Rich Fruit Cake ½ lb mix Class 1 and prize money of 1 st $20, 2 nd $10 & 3 rd $6. Donated by the NAA Ladies Committee in memory of the 58 years of service Mrs Hayes has given to the Show. Champion Exhibit Sash From Classes P1 P5 Champion Exhibit Sash From Classes P6 P25 Best Exhibit From Classes P26 P42 (excludes Certificate Class P36) Best Exhibit Certificate From Classes P45 P57 Best Decorated Cake Exhibit Sash Cooking For Competition Book Class P1 Class P2 Class P3 Class P4 Class P5 Class P6 Class P7 Class P8 Class P9 COOKING OPEN CLASSES Rich Fruit Cake ½lb (250gms). Mixture (Note: a ½lb Fruit Cake refers to quantity of butter used in recipe) Light fruit cake ½lb (250gms) mixture Sultana cake ½lb (250gms) mixture Plum pudding, boiled Plum pudding, steamed Awarded to an Exhibitor selected by the Judge 1 st $20, 2 nd $10, 3 rd $6 In Memory of Mrs Edna Hayes 1 st $6, 2 nd $5 Donated By the Family of the Late Mrs D Farmer 1 st $12, 2 nd $6 Donated by the Family of the Late Mrs D Farmer Chocolate cake, butter mixture, iced on top only Iced Peach blossom cake Orange cake, iced Marble cake, 3 colours 1 st $10 Donated By Singleton Mowers & Chainsaws

Class P10 Class P11 Class P12 Class P13 Class P14 Class P15 Class P16 Class P17 Class P18 Class P19 Class P20 Class P21 Class P22 Class P23 Class P24 Class P25 Banana cake, iced Coconut cake, iced Carrot cake, iced Plain butter cake, NO Icing Caramel cake, iced Page 38 1 st $10 Donated By Singleton Mowers & Chainsaws Lamingtons (6), not sponge mixture, 4cm square Sponge sandwich, any filling, not iced Sponge sandwich made with cornflour, any filling, not iced Chocolate sandwich, not iced Cinnamon sandwich, not iced Boiled fruit cake Butterfly cakes, no paper cases, any filling Cupcakes (6), iced and decorated, no paper cases Date loaf or roll without nuts Date loaf or roll with nuts Raisin loaf Class P26 Pikelets (6) Class P27 Class P28 Class P29 Scones (6), medium size Pumpkin Scones (6), medium size Milk loaf or damper Class P30 Rock cakes (6) 1 st $11 Additional prize money ($6) donated by Mrs A Schmierer 1 st $11 Additional prize money ($6) donated by Mrs A Schmierer Special Award Donated By Mrs Colleen Moxey Donated By Mrs Colleen Moxey 1 st $10 Donated By Singleton Mowers & Chainsaws

Class P31 Class P32 Slice, 1 variety Slice, 2 or more varieties Class P33 Meringues (4) Class P34 Tarts, short pastry, any filling (6) Class P35 Class P36 Class P37 Class P38 Class P39 3 muffins, no papers ANZAC biscuits, Neat Edge approx 6cm (6) Who can make the best ANZAC biscuits? Plain biscuits (6), same mixture Small cakes (6), suitable for afternoon tea Biscuits, 8-2 filled x 2, 2 piped, 2 own mixture Class P40 Biscuits Chocolate-Chip (6) Class P41 Class P42 Class P43 Page 39 1 st $10 Donated by Singleton Mowers & Chainsaws Special Prize Donated By Mrs Colleen Moxey 1 st $10 Donated By Singleton Mowers & Chainsaws Jam Drops (6) approx 6 cm Red jam Uncooked slice, 1 variety 6 pieces approx 5cm x 3cm COOKING SPECIAL CLASSES Hummingbird Cake (Suggested Recipe below) Class 43 Hummingbird Cake (Suggested Recipe) Melted butter to grease cake tin 1 x 440g tin crushed pineapple in juice 1 cup very ripe mashed banana 60ml fresh passion fruit pulp 215g caster sugar 2 eggs lightly whisked 150g unsalted butter melted 265g self-raising flour sifted 2 teaspoons ground cinnamon 1 st $25 Donated By Mr Michael Johnsen (MP) Topping: 1 x 250g pkt cream cheese(room temperature) 60g unsalted butter extra (room temperature) 125g icing sugar mixture

Page 40 Method: 1. Preheat oven to 170 C. Brush 22cm round base tin with melted butter then line with baking paper. 2. Drain pineapple, reserving 1 tablespoon juice. Combine pineapple with banana and passion fruit pulp, sugar and eggs in large bowl, stir in butter, add flour and cinnamon. Stir till just combined. 3. Spoon into prepared tin, bake 1 hour & 10 minutes or till tested with skewer. Then set aside for 5 minutes to cool, and then turn onto rack to cool completely. 4. To make the topping, beat cream cheese, butter, icing mixture & tablespoon of reserved pineapple juice until smooth. Spread on top of cake. Class P44 Lumberjack Cake (Suggested Recipe below) 2 Large granny smith cooking apples diced 250g pitted dates 1 teaspoon bi-carb soda 1 cup hot water 125g butter 1 teaspoon vanilla essence 1 cup sugar 2 eggs 1 ½ cups of plain flour Class 44 Lumberjack Cake (Suggested Recipe) 1 st $25 Donated By Mr Michael Johnsen (MP) Topping: 60g butter 100g brown sugar (firmly packed) 125mls milk 50g shredded coconut Method: To cook apples: 1. Place apples, dates & water into a saucepan & bring to the boil then turn off heat, add bi-carb soda, stirring well. 2. Leave to cool completely (this can be done the day before & can be done in a microwave on high for 5 minutes) To make cake: 3. Pre-heat oven 180 C. Line base & sides of 20cm square tin with baking paper. 4. Place sugar & butter into a bowl & cream well, then add vanilla & eggs. When mixed add cold fruit mix then sifted flour. Place mix into prepared tin cook for 50 minutes or until it springs back when tested.

Page 41 5. Remove from oven & spread with topping. To make topping: 6. Combined all topping ingredients in saucepan using a wooden spoon to stir over a low heat until butter is melted & sugar dissolved. Place back in oven for approx. 15 minutes or until topping is golden brown (oven can go to 190 C for this process.) This cake looks rugged like a lumberjack but is a lovely cake to eat. NOVICE COOKING CLASSES Open to Exhibitors who have not won a 1 st Prize in the Open Cooking Classes at any previous Singleton Show 1 Class P45 ½ lb (250gms) Rich fruit cake st $10, 2 nd $5, 3 rd $3 Donated By Ruth Cann Class P46 Class P47 Class P48 Class P49 Class P50 Sultana Cake Chocolate cake, iced on top only, no decorations Orange cake iced, butter mixture Fruit loaf Boiled fruit cake Class P51 Plain Scones (6) Class P52 Pumpkin Scones (6) Class P53 Pikelets (6) Class P54 Jam Drops (6) approx 6 cm Red jam Class P55 Rock cakes (6) Class P56 Class P57 ANZAC Biscuits (6) Who can make the best ANZAC biscuits? Special Prize Donated By Mrs Colleen Moxey Uncooked slice, 1 variety 6 pieces approx 5cm x 3cm Best Exhibit From Classes P45 - P57 Encouragement Award Donated by Colleen Moxey CHILDREN S COOKING CLASSES Chief Steward: Mrs I Moxey Entry is Free (Age as of 1 Sept 2015)

EXHIBITOR NOTES Page 42 Adults should remember when tempted to assist their children with exhibits. The Judge can usually tell when assistance has been given so let their skill shine out! Friday 11 Sept 2015 ENTRIES CLOSE STAGING ENTRIES Class P58 Class P59 Class P60 Class P61 Class P62 Class P63 Class P64 Class P65 Class P66 Class P67 Class P68 Class P69 Class P70 Early entries are appreciated to allow time for cataloguing. Please note any late entry that may be accepted by the Secretary after the closing date will incur a late entry fee of $1.10 per Entry. Exhibits must be staged by 9.30am on Thursday 24 Sept, to the Pavilion after collection of exhibit stickers from the Secretary s Office Prizes:, 2 nd $2.50 unless otherwise specified CHILDREN UNDER 4 Decorated Plain Marie Round Biscuit 4 only CHILDREN UNDER 6 Decorated Milk Arrowroot Oval Biscuit 4 only CHILDREN UNDER 8 Decorated Plain Milk Coffee Oblong Biscuit 4 only Decorated Milk Arrowroot Oval Biscuit 4 only CHILDREN UNDER 10 Decorated Plain Milk Coffee Oblong Biscuit 4 only Decorated Milk Arrowroot Oval Biscuit 4 only Pikelets, 4 only Uncooked slice, 4 pieces Muffins, 3 only CHILDREN UNDER 14 Jam Drops, 4 only, approx 6 cm, Red jam Scones CHILDREN UNDER 16 Sponge sandwich not iced, bottoms joined Iced Chocolate cake on top only

Class P71 Pikelets (6) Neat Edge 6cm Page 43 Class P72 Class P73 Class P74 Muffins, 3, no papers Jam Drops (6), approx 6 cm, Red jam Uncooked slice, 1 variety 6 pieces approx 5cm x 3cm Class P75 Gingerbread people (6) Class P76 Rock cakes (6) The Northern Agricultural Association would like to thank the following Sponsors of the Singleton Show Children s Cooking Section 2015 Mrs Collen Moxey ~ Singleton CWA ~ McDonald s Restaurant Singleton, Greta & Rutherford DECORATED CAKES Chief Steward: Mrs I Moxey Entry Fee: $2.20 per Entry Friday 11 Sept 2015 ENTRIES CLOSE STAGING ENTRIES Early entries are appreciated to allow time for cataloguing. Please note any late entry that may be accepted by the Secretary after the closing date will incur a late entry fee of $4.40 per Entry. Exhibits must be staged by 9.30am on Thursday 24 Sept, to the Pavilion after collection of exhibit stickers from the Secretary s Office Prize Money (Open & Novice) 1 st $20, 2 nd $10 Prize Money (Junior & Beginners), 2 nd $2.50 Best Decorated Cake Exhibit Sash Conditions of Entry Exhibits are to be the work of the exhibitor Blocks, tins or other materials are not permitted in place of cakes except where stated Ribbon, tulle, wire, stamens and manufactured pillars may be used,

Page 44 but no manufactured ornaments, no lace or glitter allowed except where stated Presentation taken into consideration Braid in presentation is permitted Edible food products may be used on cake board e.g. coloured sugar, coconut, piping gel and royal icing Hand work only No cake will be cut for judging Wire of any kind must not penetrate the surface of the exhibit Hobby glue must not be used as an attachment medium for sugar in any classes Tier is defined as being two or more levels not necessarily one above another, but linked by a common base All Cakes must be on boards not to exceed 45cm square except where stated Cleats must be attached to all baseboards and presentation boards that support cakes or plaques Any exhibit not meeting these specifications will be disqualified Stewards have the right to reclassify any entry Exhibits must not have previously been entered in this Show All care is taken but no responsibility accepted for any loss or damage The judge s decision is final Exhibits must be staged by 9.30am on Thursday 24 Sept 2015, to the Pavilion after collection of exhibit cards from the Secretary s Office Exhibits must be collected between 10am and 12noon on Sunday 27 Sept 2015, from the Pavilion. Special arrangements must be made with the Pavilion Stewards for any alternative Class P77 Class P78 Class P79 DECORATED CAKES OPEN CLASSES Christening cake. Decorated hand work only. Tulle, ribbons & wire permissible. Birthday cake. Handwork only. Ribbon & wire permissible. Name of greeting to be written in pipework. Miniature Occasion Cake. The baseboard including the immediate decoration must fit inside 15cm square, the cake when covered must not exceed 11cm at the widest point,

Class P80 Class P81 Class P82 Class P83 Class P84 Class P85 EXHIBITOR NOTES Class P86 one or two tiers only. Page 45 Novelty Cake. Single tier, butter cream, royal icing, frosted or rolled fondant may be used. Christmas cake. Handwork only. Ribbon & wire permissible. Christmas greeting to be written in pipework. Most original cake. Blocks, tins or suitable material may be used in place of actual cake. Any occasion cake. Blocks, tins or suitable material may be used in place of actual cake. Arrangement of Flowers. Using small manufactured ornament in presentation. Flowers, piped or moulded. No manufactured ornaments in presentation. DECORATED CAKES INTERMEDIATE CLASSES All Cakes must be on boards not to exceed 45cm square, except where stated Any occasion cake. Single tier. EXHIBITOR NOTES Class P87 Class P88 Class P89 EXHIBITOR NOTES Class P90 DECORATED CAKES NOVICE CLASSES All Cakes must be on boards not to exceed 45cm square, except where stated Special occasion cake single tier. Tins or suitable material may be used in place of actual cake. Arrangement of Flowers. Small manufactured ornament may be used in presentation. Novelty Cake single tier. Butter cream, royal icing, frosted or rolled fondant may be used. DECORATED CAKES JUNIOR CLASSES HIGH SCHOOL STUDENTS YEARS 7, 8 & 9 All Cakes must be on boards not to exceed 45cm square, except where stated Special occasion cake single tier. Using any variety of techniques, any type of icing/frosting, or decoration materials (e.g. lollies, etc.) to decorate the cake. Tins or suitable material may be used in place of actual cake. 1 st $15, 2 nd $10 Donated By Elinor Bowman

EXHIBITOR NOTES Class P91 DECORATED CAKES BEGINNERS CLASSES PRIMARY SCHOOL STUDENTS Page 46 All Cakes must be on boards not to exceed 45cm square, except where stated Special occasion cake single tier. Using any variety of techniques, any type of icing/frosting, or decoration materials (e.g. lollies, etc.) to decorate the cake. Tins or suitable material may be used in place of actual cake. The Northern Agricultural Association would like to thank the following Sponsors of the Singleton Show Cooking Section 2015 Singleton CWA ~ Family of the Lates Mrs D. Farmer ~ Singleton Mowers and Chainsaws ~ Mrs A. Schmierer ~ Mrs Colleen Moxey ~ Mr Michael Johnsen (MP) ~ Ruth Cann ~ Elinor Bowman ~ NAA Ladies Committee ~ McDonald s Restaurant Singleton, Greta & Rutherford Do you belong to a craft, hobby or interest group? Invite them to enter and join the competition as well! There is a place for all your creations at the 2015 Singleton Show. If you have any new class suggestions for the next show please let us know! secretary@singletonshow.com

Page 47 BOTTLED EXHIBITS Chief Steward: Mrs Noelene Smith Entry Fee: 55c per Entry Friday 11 Sept 2015 ENTRIES CLOSE STAGING ENTRIES Early entries are appreciated to allow time for cataloguing. Please note any late entry that may be accepted by the Secretary after the closing date will incur a late entry fee of $1.10 per Entry. Exhibits must be staged by 9.30am on Thursday 24 Sept, to the Pavilion after collection of exhibit stickers from the Secretary s Office Conditions of Entry All exhibitors of bottled articles are requested to place plain paper gum labels on opposite side of exhibitor s label. All lids must be covered with white paper Only 1 entry will be accepted in all classes per Exhibitor No award will be given unless exhibits are up to standard All classes are 1 bottle unless otherwise specified Jars to be a minimum of 250g except preserving jars Jars must be cleaned of old labels etc. Screw top lids only. No sealing wax on outside of lids or corks, nor paraffin wax inside jars of jam or jelly Exhibits must be staged by 9.30am on Thursday 24 Sept 2015, to the Pavilion after collection of exhibit stickers from the Secretary s Office Exhibits must be collected between 10am and 2pm on Tuesday 29 Sept, from the Secretary. Special arrangements must be made with the Pavilion Stewards for any alternative. Class P92 PICKLES AND SAUCES OPEN CLASSES 2 nd $2 - Donated By NAA Inc Ladies Committee Mustard pickles

Class P93 Class P94 Class P95 Class P96 Class P97 Class P98 Class P99 Mixed pickles, white vinegar Tomato sauce Plum sauce Sweet chutney Tomato relish Sweet Sauce (any flavour) Beetroot Relish (see recipe following) 1 ½ kg beetroot 2 large onions ½ teaspoon ground ginger 750g apples Class P99 Beetroot Relish 2 ½ cups malt vinegar Juice of 1 lemon 500g sugar Page 48 Method: 1. Boil beetroot, remove from heat, leave to cool. Peel and dice beetroots, leave to one side. 2. In separate saucepan, peel and dice apples and onions then add ginger, lemon juice, sugar vinegar and salt. Boil 20 minutes. 3. Add beetroot and boil further 15-20 minutes. 4. Bottle in jars. Sash & $20 Voucher Champion Pickle or Sauce Exhibit Donated By Bronwyn Dunston PRESERVES OPEN CLASSES (only Preserving Jars are to be used) 2 nd $2 - Donated By NAA Inc Ladies Committee Class P100 Class P101 Class P102 Class P103 Class P104 Class P105 Class P106 Class P107 Tomatoes Beetroot Pears in syrup Peaches in syrup Nectarines in syrup Apricots in syrup Plums in syrup Preserved Lemons (see suggested recipe following) 1 st $10 Donated By NAA Inc.

Class P107 Preserved Lemons - Suggested Recipe 10 thin-skinned, unwaxed lemons 300g coarse sea salt ½ teaspoon black pepper corns Page 49 Ladies Committee in Memory of Mrs. S Bates 3 bay leaves ½ cup freshly squeezed lemon juice Method: 1. Scrub the lemons, rinse well under cold running water and pat dry. 2. Cut the lemons in quarters lengthways leaving them joined at the base. 3. Pack salt into the incisions and close up. Place the lemons, base first to prevent the salt from falling out, into the sterilised preserving jar. 4. Add the peppercorns, bay leaves and lemon juice. Pour in enough warm, boiled water to almost fill the jar. 5. Seal the jar and store in a cool, dark place for at least 4 weeks before using, to allow flavours to develop. Champion Preserve Exhibit Sash JAMS AND JELLIES OPEN CLASSES EXHIBITOR NOTES Class P108 Class P109 Class P110 Class P111 Class P112 Class P113 Class P114 Class P115 Class P116 Class P117 Class P118 All jars to be a minimum of 250 grams Peach jam Light plum jam Dark plum jam Nectarine jam Apricot jam Melon jam, any variety Quince jam Mulberry & Apple jam Dark grape jam Tomato jam Tomato with another fruit/ berry

Class P119 Class P120 Class P121 Class P122 Class P123 Class P124 Class P125 Class P126 Class P127 Class P128 Class P129 Class P130 Class P131 Class P132 Fig jam Mandarin jam Orange jam Sweet marmalade Strawberry jam Grapefruit jam 1 jar jam, not enumerated Apple jelly Quince jelly Lemon cheese Passionfruit spread Bitter marmalade Citrus, not enumerated Lemon Honey (recipe following) Page 50 1 st $10 Donated By The NAA Inc Ladies Committee in recognition of the many years of service given by the late Mrs Beryl Knodler Class P132 Lemon Honey Strain the juice of 4 lemons. Add the grated rind of 1 lemon. Mix with 600 mls water. Add 1 kg sugar. Cook until the honey is thoroughly thickened. Pour into jars and seal. Collection of jams other than citrus, 6 bottles, 1 bottle Class P133 each Sash & $20 Voucher Champion Jam or Jelly Exhibit Donated By Bronwyn Dunston Most Attractive Small Gourmet Gift Basket. Must be Homemade Cooking, must contain Savoury Biscuits (6), Sweet Biscuits (6), 1 jar Jam or Jelly, 1 Donated By Mrs Class P134 jar Chutney or Relish, 1 jar/bottle Nyrel Marshall Sauce or Pickles, 1 jar Lemon cheese or Passionfruit spread. Judged on Presentation.

JAM, PICKLES & RELISH NOVICE CLASSES Page 51 Open to Exhibitors who have not won a 1 st prize in any Pickle, Relish or Jam Class at any previous Singleton Show. Class P135 Class P136 Class P137 Class P138 Orange jam Mustard Pickles Mixed Pickles Tomato Relish Most Successful Exhibitor in Novice Classes Class P139 Class P140 JAM & RELISH - JUNIOR CLASSES 16 Years and Under Tomato Relish Orange jam $20 Voucher Donated By Bronwyn Dunston The Northern Agricultural Association would like to thank the following Sponsors of the Singleton Show Bottled Exhibits Section 2015 Bronwyn Dunstan ~ Mrs. Nyrel Marshall ~ NAA Inc. Ladies Committee ~ McDonald s Restaurant Singleton, Greta & Rutherford

1 Grandstand 11 Woodwork Shed 21 Gate 1 - Pavilion Gate 2 Pavilion 12 Toilets/Showers 22 Gate 2 - Horticulture Gate 3 Tea Rooms 13 Toilets 23 Gate 3 - York Gate 4 Horticulture Pavilion 14 Dairy Cattle Stalls 24 Gate 4 - Diggers Gate 5 Poultry Pavilion 15 Beef Cattle Shed 25 Gate 5 - Stables Gate 6 Ring 16 Horse Stables 7 Bar 17 Vintage Farm Machinery 8 Rotunda 18 Secretaries Office 9 Cattleman's Bar 19 Goat Shed 10 Toilets/Showers 20 Bistro GATE ENTRY PRICES Adult $15.00 Aged Pensioner $5.00 Child 12-18 Years $10.00 Child 5-12 Years $5.00 Children under 5 Years FREE Northern Agricultural Association Inc. PO BOX 124 SINGLETON NSW 2330 Bathurst Street, Singleton secretary@singletonshow.com www.singletonshow.com Ph: 02 65722 039 Fax: 02 65722 393