Section 9 - COOKERY Chief Steward: Mrs Linda Elder (4662 8504) Assistant Stewards: Mesdames Julie Jones, Pam Bender, Chris Davis PRIZE MONEY: Trophy or if not stated 1 st $5.00; 2 nd $3.00 ENTRY FEE: Open $1.00 per nomination Children's Classes Free REGULATIONS 1. Exhibits must be in the pavilion by 11.00am Thursday 24th May 2018 2. Judging will be conducted from 12.00noon Thursday 24th May 2018 3. Only one entry per batch and only one entry per person in a class 4. All exhibits in this section must be the individuals own cookery 5. No responsibility for cookery not collected by 4:30pm Saturday 26th May 2018 6. The President, Committee and Stewards reserve the right to reject any exhibit or exhibitor from competition 7. All cash prizes and trophies must be claimed within one month of the last day of the show. Trophies not claimed and prize money not collected by the date will be considered to have lapsed, and the amount will become a donation to the Show Society. SPECIAL FEATURE SECTION 1st $10.00, 2nd $6.00, 3rd $4.00 FOLLOW THE SET RECIPE BELOW Class 794: ORANGE BAR CAKE Ingredients: 4oz(125g) butter,4oz sugar,2 eggs, 6oz(185gm)self raising flour, 1/4cup orange juice, grated rind of 1 orange Method: Cream butter and sugar then add grated rind. Add eggs one at time and beat well. Fold in the flour alternatively with the slightly warmed orange juice then finish with flour. Place in greased bar tin sized between 22cm x11cm and 24cm x 14cm. Tins that have either straight or sloped sides are acceptable. Bake in moderate oven for approx. 40 minutes depending on oven. Turn out onto a towel covered rack until cooled. Tips: Have everything prepared before you begin and at room temperature. Sift your flour, measure out your ingredients, pre heat oven and your tin lined. Take note of tin size outlined above. Flavour is important. Finely grate rind. Warm juice and then cool before using for a fine texture but to be used sparingly as too much acid will cause the cake to collapse and can coarsen texture.
GENTLEMEN'S FEATURE SECTION 1st $10.00, 2nd $7.00, 3rd $5.00 FOLLOW THE SET RECIPE BELOW Class: 973 PLATE OF 6 PLAIN SCONES Ingredients: 2 cups self raising flour (plus extra to dust), good pinch salt, 2 teaspoons caster sugar, 15g butter, approx 1 cup milk. Method: Sift flour and salt into bowl. Rub in butter and then stir in enough milk to mix to a soft dough. Turn dough onto lightly floured surface and knead lightly until smooth. Press dough out to 2 cm thickness and cut with a sharp plain cutter. Place scones on prepared tray, brush with a little extra milk makes about 10. Bake in a very hot oven for about 15 minutes. What the Judges look for: Light and fine in texture this comes about by kneading well. Size to be about 5cm and cut with a scone cutter. When cooking, scones should never touch while cooking. Before bringing entries to a show, rub any visible flour off with a soft cloth. Gentlemen can enter into all the adult cookery classes not just this Feature Section CAKE DECORATING AND SUGAR CRAFT Class 901 Sugar Craft (no cake needed) Floral arrangement only Trophy Class 902 Iced Cake, Novice judged on icing only Trophy Class 903 Iced Cake, Open judged on icing only Trophy Class 904 Small Iced Cake, cake baked in a 6" square tin Trophy Decoration to be suitable for a special occasion, excluding wedding. Must include an inscription. Class 905 Novelty Decorated Cake Black and White with a splash of Colour Trophy No more than 35 cm high and displayed on a board no larger than 30 cm
COOKERY - OPEN Class 906 Dark Fruit Cake 250g butter mixture Trophy Winner goes onto Regional Contest Class 907 Boiled Fruit Cake 250g butter mixture, no nuts Trophy Class 908 Pumpkin Fruit Cake 250g butter mixture Trophy Using 500g mixed fruit cherries optional. Baking tin may be 18cm or 20cm round square. Class 909 Light Fruit Cake 250g butter mixture Trophy Mixture to contain no more than 500g sultanas baking tins may be 18cm or 20cm round or square Class 910 Steamed Plum Pudding 250g butter mixture Trophy Class 911 Carrot and Walnut Cake Trophy Iced on top only with fine lemon icing cooked in 20cm round tin. Class 912 Banana Cake Trophy Baked in a tin sized between 22x11cm and 24x14cm un iced Class 913 Chocolate Cake Trophy Baked in tin sized between 22x11cm and 24x14cm. Tins that have either straight or sloped sides are acceptable iced on top only, no coconut Class 914 Kentish Cake Trophy With cherries sultanas and nuts, chocolate icing baked in a tin sized between 22x11cm and 24x14cm. Tins that have wither straight or sloped sides are acceptable. Class 915 Sponge Cake Trophy Jam in middle, dusted with icing sugar baked in a 20cm round tin. A good sponge is light and moist but not soggy. Delicately and evenly browned with no overhanging or sugar spots. Class 916 Six Small Cakes Trophy Cooked in patty tins only, all one mixture, no patty papers or muffin tins iced on top only. Class 917 Six Lamingtons 4cm square Trophy Class 918 Plate Shortbread, marked not cut Trophy Marked but not cut into 8 sections. Class 919 Apple Pie Trophy Biscuit pastry
Class 920 Tea Cake Trophy Brushed with butter and sprinkled with sugar and cinnamon. Class 921 Four Sweet Muffins, cooked in muffin pan only, not iced Trophy Cooked in muffin pan only, not iced. Class 922 Six Plain Scones Trophy 5cm to 6cm diameter and cut with a scone cutter must be separated on the tray and not joined together. Class 923 Six Pumpkin Scones Trophy 5cm to 6cm diameter and cut with a scone cutter must be separated on the tray and not joined together. Class 924 Six Pikelets Trophy Uniform in size and rounded evenly. Not too thin not too heavy. Light colour on both sides, soft to touch and will not break when folded over a finger. Texture fine, even and moist. Class 925 Date Loaf Trophy Baked in tin sized between 22x11cm and 24x14cm. Tins that have wither straight or sloped sides are acceptable. Do not cut dates too finely. Class 926 Plate of Biscuits 2 each of 3 varieties Trophy Texture of biscuit should be fine and crisp. Flavour plays a big part in judging, it should denote what type each biscuit is. In a collection name each variety and ensure size uniformity. Class 927 Plate of Fancy Biscuits Trophy Joined with icing and iced on top, 2 each of 3 varieties. Class 928 Plate of Six Baked Slice 2 pieces of 3 varieties Trophy 4cm squares Class 929 Plate of 6 Chocolate Fudge 3cm square Trophy Do not overbeat as it grains too much and loses its bright colour. Class 930 Plate of Marshmallows (3cm square) Trophy Should break when twisted twice and be firm to touch. Class 931 Collection of Sweets, 3 each of 4 varieties Trophy May use chocolate fudge and marshmallows plus 2 other distinctly different sweet
JAMS, JELLIES, PICKLES AND CHUTNEYS Class 932 Jar Lemon Butter Class 933 Jar Passionfruit Butter Class 934 Jar 3 Fruit Marmalade Class 935 Jar Sweet Orange Marmalade Class 936 Jar Marmalade any variety Class 937 Jar Strawberry Jam Class 938 Jar Rosella Jam Class 939 Jar Red Tomato Jam Class 940 Jar Fig Jam Class 941 Jar Pie Melon Jam any variety Class 942 Jar Grape Jam Class 943 Jar Jam any variety Please list ingredients Class 944 Jar Jelly any variety Class 945 Jar Tomato Relish Class 946 Bottle Tomato Sauce Small bottle, no more than 15cm high Class 947 Jar Mustard Pickles Class 948 Jar Chutney
CHILDRENS COOKERY Only ONE entry per exhibitor per class please ENTERIES MUST BE EXHIBITORS OWN COOKERY SPECIAL FEATURE SECTION 1st $5.00, 2nd $3.00, 3rd $2.00 FOLLOW THE SET RECIPE BELOW Class 971 12 years and under Class 972 13 years and under 17 years PIKELETS Ingredients: 1cup self raising flour, 1/2cup sour milk (if fresh add 1 teaspoon of vinegar), 2 tablespoons sugar, 1 dessertspoon butter, 1/4 teaspoon bi carb soda, 1 egg, pinch salt Method: Sift flour, salt and soda into small bowl. Add sugar, egg and milk and mix to a smooth batter, fold in melted butter. Cook spoonfuls in hot frypan. Hint: Don't overbeat ingredients. Let stand for 15 minutes or so before cooking. Cook in heavy based pan that is not too hot. Correct consistency and heat will give good volume. Pour mixture from point of tablespoon for evenness of size approx. 6 7cm in size. Turn pikelets when bubbles appear and before bubbles break. Don't stack pikelets as the steam makes them soft and damp. What the Judges look for: Uniform in size rounded edges. Not too thin nor too heavy. Light colour on both sides, soft to touch and won t break when folder over finger. Texture fine, even and moist. 12 YEARS AND UNDER Class 949 Novelty Cake Black, White with a Splash of Colour Judged on decoration only Class 950 Six Small Cakes Cooked in patty tins only, no papers or muffin tins iced on top Class 951 Chocolate Cake Cooked in 20cm round tine iced on top only Class 952 Six Anzac Biscuits Class 953 Six Jam Drops
Class 954 Six Plain Scones Class 955 Decorated Biscuits Decorate Milk Arrowroot biscuit using icing Class 956 Orange Cake Cooked in 20cm round tin iced on top only with vanilla icing Class 957 Four Chocolate Chip Muffins Class 958 Plate of Six Chocolate Coconut Slice 4cm squares Class 959 Plate of Six Marshmallows 3cm squares 13 YEARS AND UNDER 17 YEARS Class 960 Novelty Black, White with a Splash of Colour Judged on decoration only Class 961 Six Small Cakes Cooked in patty tins only, no paper or muffin tins iced on top Class 962 Chocolate Cake Cooked in 20cm round tin iced on top Class 963 Six Anzac Biscuits Class 964 Six Jam Drops Class 965 Six Plain Scones Class 966 Decorated Biscuits Decorate Milk Arrowroot biscuit using icing Class 967 Orange Cake Cooked in 20cm round tins, iced on top only with vanilla icing Class 968 Four Chocolate Chip Muffins Class 969 Plate of Six Chocolate Coconut Slice 4cm squares
CHINCHILLA SHOW SOCIETY Class 970 Plate of Six Marshmallows See note above in Open Section SPECIAL FEATURE SECTION Class 971 CHILDRENS SPECIAL FEATURE SECTION 12 years and under Class 972 CHILDRENS SPECIAL FEATURE SECTION 13years and Under 17 years Class 973 SPECIAL FEATURE SECTION Gentleman's Feature (Scones) Class 974 SPECIAL FEATURE CAKE OPEN (Orange Bar Cake) 2018 SHOW SCHEDULE 25TH & 26TH MAY 2018