COOKERY & PRESERVES SATURDAY 26th & SUNDAY 27th AUGUST 2017

SECTION P COOKERY & PRESERVES SATURDAY 26th & SUNDAY 27th AUGUST 2017 entry fee Adults & Juniors 50 cents (incl GST) School Groups Free Taylor & Forgie closing date AUGUST 4 th PRIZEMONEY: 1 st $3-2 nd $1-3 rd 50 cents WHERE A TROPHY IS ALLOCATED FOR AN INDIVIDUAL CLASS NO PRIZE MONEY WILL BE PAID FOR 1 ST PRIZE CONVENER: Debbie Alsop (08) 8522 2033 STEWARDS: Mesdames: J. McLean, J. Smits, H. Hughes, J. Ireland, M. McLean, G. Kiryk & M. Berill EXHIBIT ENTRY FORMS TO BE COMPLETED & LODGED BY FRIDAY 4 TH AUGUST 2017 NO LATE ENTRIES WILL BE ACCEPTED ALL FEES MUST ACCOMPANY ENTRY FORM OTHERWISE ENTRY WILL NOT BE ACCEPTED exhibitors to include stamped self-addressed envelope for return of exhibit numbers; alternatively numbers may be collected from the show office. (see page 2 - office hours) EXHIBITORS LIMITED TO 3 ENTRIES PER CLASS EXHIBITORS MUST PRODUCE THEIR ENTRY SUMMARY FORM: To Steward on arrival at Hall. To Convener or Steward when collecting Exhibits & for payment of prize money, vouchers and trophies. Exhibits will not be available for collection if no entry form produced. Prize money can be collected from Section location, Sunday 4.00pm - 5.30pm Hall will be open 8.00am Friday and closed to public during judging. NORTHERN AGRICULTURAL SHOWS ASSOCIATION OF SA INC - GRAND AGGREGATE TROPHIES (Please refer to page 19 of the Show Book) Adults must compete at a minimum of 3 Northern Association Shows - Sheep & cattle classes need only compete in two shows Juniors must compete at a minimum of 2 Northern Association Shows Adult Age from the beginning of the year the Exhibitor turns 18 years (and over) Junior Age 5 to 17 years (from the beginning of the year the Exhibitor turns 5 to the end of the year he/she turns 17) Entry for the NASA Aggregate to be indicated on your entry form for each show Aggregate Points to be calculated using: 1st 5points, 2nd 3 points, 3rd 1 point ALL EXHIBITS MUST BE STAGED AT RECREATION CENTRE BETWEEN 8.00am & 11.30am FRIDAY 25th AUGUST & NOT REMOVED until after 5.00pm on Sunday (NO exhibits will be accepted after 11.30am unless prior arrangements made with Convener) Exhibits may be delivered Thursday 4.30pm to 6.00pm ONLY EXHIBITORS ADMITTED TO HALL PRIOR TO JUDGING page 109

HINTS & REQUIREMENTS ON COOKING FOR JUDGING 1. Jelly cakes are to be red and round. 2. Definitely no cake cooler marks on any cakes. No testing marks in centre. 3. All sponges to be exhibited on paper plate or suitable board covered with greaseproof paper. NO alfoil or plastic. 4. Biscuits must all be evenly baked top and bottom. 5. Pizza to have an even-coloured base. 6. Scones to be evenly coloured, not to be leaning over, no floury bottoms. 7. Take special note of instructions in Show Book re the number of small cakes and biscuits required. 8. All exhibits to be made by the exhibitor. 9. LOG CAKES ONLY WHERE STIPULATED (only for P1008, P1034 & P1039) 10. NO PACKET CAKE MIXTURE ALLOWED NOTE: All exhibits in this section must be homemade SALE OF CAKE PROHIBITED IN HALL JUDGES: P1001-28 Mrs J. Lindner, OAM P1029-53 Mrs C. Van Der Wijngaart P2054-64 Cake Decorators Association of SA P3065-5096 Mrs J. Parish P6097-7130 Miss C. Both JUDGING COMMENCES AT 12.30pm FRIDAY 25th AUGUST OPEN COOKERY PLEASE NOTE All entries to be exhibited on appropriate size white paper plate or covered board where required, in CLEAR plastic bag e.g. oven bag or Glad Zip Lock Bags (NO Glad Wrap or supermarket vegetable bags). ENTRY NUMBER (LABEL) TO BE ATTACHED TO TOP OF FRONT EDGE OF PLATE (NOT ON CLEAR PLASTIC BAG) Class No: P1001 Scones plain, 6 P1002 Scones fruit, 6 P1003 Scones savoury, 6 P1004 Bread Rolls, round, 4 P1005 Yeast Buns, 6 glazed P1006 P9200 Laucke/CWA Scone Mix Competition - see page 117 One Loaf White Bread (hand made) DONATED BY MRS E CLIFTON P1007 One Loaf Wholemeal Bread (hand made) P1008 Jubilee Log, iced DONATED BY PRICES BAKERY, GAWLER Best Exhibit in Scones DONATED BY GAWLER SOUTH BAKERY P1009 Cream Puffs, 3 filled with dspn of mixture in each, 3 unfilled P1010 Sausage Rolls, 6 DONATED BY MISS LILY NICHOLLS P1011 Pasties, 2 savoury P1012 Quiche, removed from container P1013 Lemon Meringue pie DONATED IN MEMORY OF MISS POPPY NICHOLLS P1014 Apple Pie, shortcrust pastry top and bottom P1015 P1016 P1017 P1018 P1019 P1020 Queen Cakes, 6. Baked in paper patties, 7 currants on top Lamingtons, 6, cake mixture DONATED BY MRS K PALAMOUNTAIN Cup Cakes, 6, small, iced (any flavour) Rock Buns, 6, no sugar on top Butterfly Cakes, 6, small Jelly Cakes, 6, round, unfilled page 110

P1021 Chocolate Cakes, 6, small, cream filled P1022 Chocolate Chip Muffins, 4 P1023 Slices, 2 different varieties, 3 pieces of each (baked) P1024 Pikelets, plate of 6 P1025 P1026 P1027 P1028 Cockles, 6, iced Collection of Biscuits, not iced, 3 varieties, 4 of each Anzac Biscuits, 4 DONATED BY MISS J IRELAND Shortbread fingers, 6 (plain) P1029 Vegetable Cake, (other than carrot - no fruit), icing optional please name vegetable DONATED BY MRS J SMITS P1030 Carrot Cake, iced DONATED BY MRS M HATCHER P1031 Apple Cake DONATED BY MRS H HUGHES P1032 Orange Cake, iced, no filling DONATED BY MRS S TEUSNER P1033 Chocolate Cake (not mud cake), iced DONATED BY SILHOUETTE HAIR & BEAUTY P1034 Banana Log Cake, iced DONATED BY BRERETON JEWELLERS P1035 Marble Cake, iced P1036 Tea Cake, cinnamon top P1037 Ginger Cake, icing optional DONATED BY MRS F CHINNER P1038 Olive Oil Cake as per recipe by Olives SA - see next page P1039 Cherry Log Cake, iced P1040 Round Nut Loaf with fruit and nuts DONATED BY MRS E PHILLIPS P1041 Single sponge, not decorated P1042 Ginger Fluff, cream filled DONATED BY MRS S TEUSNER P1043 Sponge Sandwich, plain, not iced, jam filled. No cornflour DONATED BY MRS J MCLEAN P1044 Sponge, Chocolate, cream filled P1045 Blowaway Sponge Sandwich, jam filled (cornflour) P1046 Sultana Cake DONATED BY GAWLER SOUTH BAKERY P1047 Fruit Cake, baked 3 weeks before Show 1 ST Trophy - 2 ND $2-3 RD $1 DONATED BY MRS E PHILLIPS P1048 Boiled Fruit Cake, not iced DONATED BY GIZELLE FORGIE P1049 Genoa Cake 1 st $3.50-2 nd $1.50-3 rd $1 P1050 Plum Pudding 1 st $3.50-2 nd $1.50-3 rd $1 P1051 P1052 Any other cookery not specified - sweet (name exhibit) Any other cookery not specified - savoury (name exhibit) CHEESECAKE SHOP, GAWLER - CHEESECAKE COMPETITION P1053 Cheesecake Best Exhibit in Cheesecake Voucher DONATED BY THE CHEESECAKE SHOP, GAWLER BRINGING BACK THE OLD - 70s classes - see page 115 page 111

ORANGE & OLIVE OIL CAKE (Recipe supplied by Olives SA) Ingredients 3 eggs 165gm caster sugar Grated zest of one orange 125ml extra virgin olive oil 190gm SR Flour 125ml orange juice Icing sugar to dust Method Pre heat oven to 180 degrees C. Grease and line a 20cm spring form tin. Place eggs and sugar in a bowl of an electric mixer and mix until thick and pale. Stir in orange zest and olive oil then fold in the SR flour with a wooden spoon. Stir in the orange juice. Place in the prepared cake tin and bake in a pre heated oven for 40 minutes. Cool slightly in the pan then turn out onto a wire rack. DECORATED CAKES PRIZEMONEY: 1 st $4-2 nd $3-3 rd $2 Requirements for Decorated Cakes Dummy cake permitted only for P2062 Any cake foundation permitted for all decorated cakes unless specified. The following NOT permitted to penetrate the icing pins, wire, plastic, toothpicks etc The following NOT permitted Non Sugar ornaments and decorations, dried plant materials. Ribbon and tulle allowed. All base boards to be raised for easy handling. Size of exhibit (inc base) limited to 40cm x 40cm JUNIOR - 12 years & under Entry 50 cents / School Groups Free P2054 Decorated Large Cake P2055 Decorated Cupcakes (selection of 6) BEST EXHIBIT 12 YRS & UNDER VOUCHER DONATED BY GAWLER AH&F SOCIETY JUNIOR - 17 years & under Entry 50 cents / School Groups Free P2056 Decorated Special Occasion Cake 1 ST Trophy & $15-2 ND $10-3 RD $5 DONATED BY LOWER NORTHERN BRANCH OF CAKE DECORATORS ASSOC SA INC, GAWLER page 112

NOVICE a person who has never won 1 st prize in this section at gawler show P2057 Decorated Cake $10 DONATED BY GAWLER A H & F SOCIETY P2058 Novelty Cake all decorations edible DONATED BY CWA GAWLER OPEN P2059 Decorated Mud Cake P2060 Decorated Fathers Day Cake P2061 Mini Cake suitable for any occasion base board no larger than 16cm P2062 Decorated Cake (dummy cake allowed) DONATED BY MRS J MCLEAN P2063 Collection of Flowers Moulded or Piped (3 varieties) 1 st TROPHY & $15-2 nd $10-3 rd $5 DONATED BY LOWER NORTHERN BRANCH OF CAKE DECORATORS ASSOC SA INC, GAWLER P2064 Plaque featuring either moulding or royal icing skills and attached to presentation board BEST DECORATED EXHIBIT Classes P2054-64 DONATED BY CAKE DECORATORS ASSOC. OF SA INC. JUNIOR COOKERY - Entry 50 cents / School Groups Free PRIZEMONEY: Open to Boys & Girls in Age Groups as Stipulated ALL EXHIBITORS TO USE AS SMALL A PLATE AS POSSIBLE 1 st $2-2 nd $1-3 rd 50 cents PLEASE STATE AGE ON ENTRY FORM 8 YEARS & UNDER P3065 Chocolate Crackles, 4 P3066 Honey Joys, 4 P3067 Iced & decorated bought biscuits, 4 DONATED BY MRS J. TURVEY P3068 Healthy & nutritious school lunch in a lunch box P3069 Uncooked slice, 4 pieces P3070 Father s Day Favourite (home made) P3071 Any other cookery not specified - sweet or savoury BEST EXHIBIT 8 years & under $10 DONATED BY GAWLER AH&F SOCIETY 12 YEARS & UNDER P4072 Anzac Biscuits, 4 P4073 Uncooked Slice, 4 pieces P4074 Cup Cakes, 6, plain (iced but not filled) P4075 Chocolate Cake, iced P4076 Rock Buns, 6 (no sugar on top) P4077 Muffins, 4 P4078 Pizza (any topping) DONATED BY MS D ALSOP P4079 Healthy & nutritious school lunch in a lunch box P4080 Father s Day Favourite (home made) P4081 Jam or Spread, any variety - please name variety P4082 Preserves, any variety - please name variety P4083 Any other cookery not specified - sweet or savoury BEST EXHIBIT 12 years & under $10 DONATED BY GAWLER AH&F SOCIETY page 113

17 YEARS & UNDER P5084 Tea Cake, cinnamon top P5085 Single Sponge, not decorated P5086 Quiche (removed from tin) P5087 Sausage Rolls, 6 P5088 Muffins, 4, any variety P5089 Cup Cakes, 6, Iced, any flavour P5090 Chocolate Cake, iced P5091 Anzac Biscuits, 4 DONATED BY MISS J IRELAND P5092 Pizza (any topping) P5093 Father s Day Favourite (home made) P5094 Jam or Spread, any variety - please name variety P5095 Preserves, any variety - please name variety P5096 Any other cookery not specified - sweet or savoury BEST EXHIBIT 17 years & under $25 DONATED BY GAWLER & DISTRICT COLLEGE, HOME ECONOMICS HIGHEST AGGREGATE Classes P3065-5096 - $25 DONATED BY GAWLER & DISTRICT COLLEGE, GOVERNING COUNCIL JAMS, SPREADS AND PRESERVES ALL JAMS & JELLIES TO BE IN TUMBLERS OR GLASS JARS (APPROX 375-400 GRAMS) ENTRY FEE: Adults & Juniors 50 cents (incl GST) / School Groups Free PRIZEMONEY: 1 st $3-2 nd $1-3 rd 50 cents JAMS & SPREADS Please LOOSEN jar lids P6097 Jar Marmalade, Sweet Orange P6098 Jar Marmalade, Grapefruit P6099 Jar Marmalade, 3 fruits P6100 Jar Marmalade, Lime P6101 Jar Marmalade, A.O.V., name of variety MUST BE on label & entry form P6102 Jar Apricot Jam, fresh P6103 Jar Melon and Lemon Jam P6104 Jar Fig Jam P6105 Jar Plum Jam P6106 Jar Jam, A.O.V., name of variety MUST BE on label & entry form P6107 Jar Blackberry Jam P6108 Jar Raspberry Jam P6109 Jar Strawberry Jam P6110 Jar A.O.V. of Berry Jam, name of variety MUST BE on label & entry form P6111 Jar Apple Jelly P6112 Jar Quince Jelly P6113 Jar Jelly, A.O.V., name of variety, MUST BE on label & entry form P6114 Jar Lemon Cheese P6115 Jar Fruit Cheese, A.O.V, name of variety (eg orange) MUST BE on label & entry form BEST EXHIBIT JAMS & SPREADS DONATED BY MRS M SLOAN page 114

PRESERVES - Please LOOSEN jar lids P7116 Jar Preserved Fruit, one jar any variety P7117 Jar Pickled Sliced Cucumbers P7118 Jar Pickled Onions, sweet P7119 Jar Pickled Red Cabbage P7120 Jar Pickles, Zucchini P7121 Jar Pickles, Mustard, mixed P7122 Jar Pickles, Cauliflower P7123 Jar Pickles, Green Tomato P7124 Jar Pickles, A.O.V. name of variety MUST BE on label & entry form P7125 Jar Relish, any variety name of variety MUST BE on label & entry form P7126 Jar Chutney, Tomato, ripe, P7127 Jar Chutney, A.O.V. - name of variety MUST BE on label & entry form P7128 Bottle Tomato Sauce P7129 Bottle Plum Sauce P7130 A.O.V. Sauce - name of variety MUST BE on label & entry form BEST EXHIBIT PRESERVES - DONATED BY GAWLER AH&F SOCIETY BRINGING BACK THE OLD - The 70 S P8131 Seed Cake, carraway P8132 Date Cake P8133 Napoleon Cake P8134 Powder Puffs, 3, filling of choice P8135 Welsh Cheesecakes, 6, not iced (pastry case, jam & cake mixture with a narrow pastry cross on top) This is a surprisingly easy recipe for miniature cakes. The filling is not actually cheesecake but rather a light golden cake with a surprise filling of jam visit: www.foodandtools.com/2012/06/23/welsh-cheese-cakes/ for the recipe BEST EXHIBIT BRINGING BACK THE OLD - DONATED BY MD & PA KALLESKE page 115

CAKE COMPETITIONS RICH FRUIT CAKE (P9209) & GENOA CAKE (P9201) Competitions are held state wide organised by the Agricultural Societies Council of SA and Sponsored by SUNBEAM FOODS PTY LTD and ANGOVES WINES The Rich Fruit Cake and Genoa Cake Competition is a state-wide event organised by the Agricultural Societies Council of SA Inc and sponsored by SUNBEAM FOODS PTY LTD. Semifinals are held at various South Australian Country Shows on a rotational basis, with the semifinal winners competing at the State Championship held during the Royal Adelaide Show. PRIZE MONEY: SEMI FINALS Fruit Cake 1 ST $60.00-2 ND $25.00-3 RD $10.00 Genoa Cake 1 ST $50.00-2 ND $20.00-3 RD $10.00 PRIZE MONEY: STATE FINAL Fruit Cake 1 ST $250.00-2 ND $100.00-3 RD $50.00 Genoa Cake 1 ST $250.00-2 ND $75.00-3 RD $40.00 The FRUIT CAKE is to be made to the following Recipe RECIPE MUST BE USED & CAKE IS NOT TO BE ICED (Use Sunbeam Food products where possible) INGREDIENTS: 250g butter, 250g dark brown sugar, 6 eggs, 250g sultanas, 250g raisins, 200g currants, 100g dates, 60g chopped red glace cherries, 60g mixed peel, 60g chopped almonds, 375g plain flour, 1 tsp baking powder, 1 tsp mixed spice, 200ml sherry or brandy. METHOD: Chop fruits, mix together and soak in the sherry or brandy overnight. Sift together flour, baking powder and spice. Cream together butter and sugar. Add eggs one at a time, beating well after each addition, then alternately add fruit and flour and lastly chopped nuts. Mix thoroughly. Place mixture in a well prepared tin (square) 19-22cm, and bake in a slow oven for approximately three to three and a half hours. Note: Fruit should be cut to the size of currants. The GENOA CAKE is Exhibitor s own recipe. It should contain sultanas, cherries & almonds. There is to be NO restriction on the ingredients used. HINTS FOR ABOVE COMPETITIONS: 1. Cakes should be cooked evenly all over top, bottom and sides should be of even colour. Points to be deducted for uneven cooking. 2. Cakes must be well cooked right through no damp or soggy patches. 3. Fruit should be evenly distributed throughout cake. 4. Fruit should be moist and clean. 5. Cake should be of a good even shape. 6. Points to be deducted for cake rack marks, burnt edges, pieces of paper or foil which were not removed properly from cake, marks on cake from careless removal of paper. 7. All cakes will be cut by the judge. 8. Points to be allocated as follows: Appearance 20 points Cooking 10 points Texture 10 points Flavour 10 points page 116 SEMI FINALS: RICH FRUIT CAKE 2017 Show Season - Melrose (30th Sept) & Kapunda (28th Oct) 2018 Show Season - Gawler (1st-2nd Sept) & Jamestown (1st Oct) GENOA CAKE 2017 Show Season - Quorn (24th Sept) & Eudunda (12th Nov) 2018 Show Season - Balaklava (22nd Sept) & Melrose (29th Sept) THERE IS NO ENTRY FEE PLEASE CONTACT THE SECETARY OF THE ABOVE SHOWS FOR FURTHER INFORMATION. PLEASE NOTE: GAWLER SHOW HOSTING SEMI FINALS, GENOA CAKE (P1049) ENTRIES WILL BE INCLUDED IN THIS COMPETITION.

LAUCKE/CWA SCONE MIX COMPETITION - P9200 Sponsored by Laucke Flour Mills & SA Country Women s Association JUDGING GUIDELINES Scones are to be made using the Laucke Country Women s Scone Mix. Scones will alternate each year between Sweet and Savoury. 2017/2018 - Sweet. 5 SWEET scones to be presented for judging. The scones should be approximately 5cms in diameter, well risen, straight sides, no flour on the base, thin golden crust top and bottom. They should be fine, moist texture, good crumb, good flavour and according to type. ENTRANTS PLEASE NOTE: you do not have to follow the recipe on the back of the box. You use the mix as a base only. GENERAL OUTLINE Entrants are eligible to win one local final. Winners of local shows are eligible to enter the semi final at the appropriate Association Show (eg. Gawler Show Winner is eligible for the NASA Semi Final held in March). The semi final MUST be separate to the host show local competition. Semi Final winners are eligible to enter the State Final to be held at the 2017 Royal Adelaide Show. Revenue from sales of Laucke CWA Scone Mix is used to assist drought affected families. Prize Allocation LOCAL 1st Laucke Goods Hamper (value approx $20) 2nd Laucke Country Women s Scone Mix (1 x 1.2kg, value approx $5.50) 3rd Laucke Country Women s Scone Mix (1 x 1.2kg, value approx $5.50) ASSOCIATION 1st $40.00 cash 2nd $20.00 cash 3rd $10.00 cash STATE 1st 2nd 3rd $200.00 cash $75.00 cash $40.00 cash page 117