SECTION P - FOOD & COOKING

Friday 19th October, 2007

Exhibits to be placed by 11:00am Friday 19th October, 2006.
Exhibits cannot be removed until 7:20 pm Saturday 20th October.

ENTRY FEE : 50c per entry, members and juniors free.
ENTRIES CLOSE : October 19th, with the Secretary (Ph 6925 9650).
PRIZE MONEY : 1st $2 plus card, 2nd $1 plus card (except for classes shown)
CHIEF STEWARD : Mrs Joyce Orgill
STEWARDS : Mrs Joan Arkinstall, Michelle Doyle, Mrs Beryl Collingridge, Mrs Betsy Manwaring, Mrs Barbara Armour, Mrs Lisa Collingridge.

    REGULATIONS :
  1. Exhibits to have entry tickets firmly attached. Please use oven bags.
  2. No ring tins to be used. Cakes MUST NOT be cut or scraped.
  3. Avoid cake cooler marks.
  4. All exhibits in this section must be homemade.
  5. Only one entry per person in each class.
  6. Exhibitors should be aware of General Rules and Regulations printed in the front of this schedule
  7. RICH FRUIT CAKE COMPETITION. Following are the rules and recipe for those wishing to enter the ASC Fruit Cake Competition (class 36). The following recipe is compulsory for all entrants.

RECIPE
250g (8oz) sultanas, 250g chopped raisins, 250g currants, 125g (4oz) chopped mixed peel, 90g (3oz) chopped red glace cherries, 90g chopped blanched almonds, 1/3 cup sherry or brandy, 250g plain flour, 60g self raising flour, 1/4 teaspoon grated nutmeg, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, 250g butter, 250g soft brown sugar, 1/2 teaspoon lemon essence OR finely grated lemon rind, 1/2 teaspoon almond essence, 1/2 teaspoon vanilla essence and 4 large eggs.

HERE’S WHAT YOU DO:
Mix together all the fruits and nuts and sprinkle with sherry or brandy. Cover and leave for at least one hour but preferably overnight.
Sift together the flours and spices. Cream together the butter and sugar with the essences.
Add the eggs one at a time, beating well after each addition, then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be thick enough to support a wooden spoon. Place the mixture into a prepared tin no larger than 20cm and bake in a slow oven for approximately 3 1/2 hours to 4 hours. Allow the cake to cool in the tin.
NOTE : to ensure uniformity and depending upon the size, it is suggested that the raisins be snipped into 2 or 3 pieces, cherries into 4-6 pieces and almonds crosswise into 3-4 pieces

Winners at Country Shows will each receive a cash prize of $10 and will be required to bake a second “Rich Fruit Cake” in order to compete in the semi final to be conducted by each of the 14 Groups of the Agricultural Societies Council of NSW.
The 14 winners at Regional Level will each receive a cash prize of $15 and are required to bake a third “Rich Fruit Cake” for the final judging at the Royal Easter Show, where the winner will receive a cash prize of $50.

Note : Competitors may only represent one Show Society in a Group Final and only one Group in a State Final.

    CLASSES:
  1. Best decorated fruit cake (1st $5, 2nd $2)
  2. Best decorated fruit cake - mini (1st $2, 2nd $1)
  3. Best decorated novelty cake(1st $5, 2nd $2)
  4. Best decorated novelty cake - mini (1st $2, 2nd $1)
  5. Best decorated Christmas cake (1st $5, 2nd $2)
  6. Best decorated Christmas cake - mini (1st $2, 2nd $1)
  7. Best novice decorated cake (1st $3, 2nd $1.50)
  8. Best decorated cake, not otherwise mentioned (1st $5, 2nd $2)
  9. Best decorated plaque. Not restricted to one entry
    (I) floral - not more than 15cm dimension (1st $2, 2nd $1)
    (II) novelty - not more than 15cm dimension (1st $2, 2nd $1)
    (III) Christmas - not more than 15cm dimension (1st $2, 2nd $1)
  10. Plaque or arrangement not otherwise mentioned (1st $5, 2nd $2)
    Prize money in above classes donated by Cootamundra Cake Decorators Group
  11. Champion sponge sandwich (not iced, jam filling, no cornflour) (First $10 plus champion ribbon and card, second $5 plus card)
  12. Best collection of cakes (must be whole) three varieties. Chocolate iced: sponge sandwich iced and filled; light fruit cake, not iced. (1st $3, 2nd $2.50)
  13. Best collection of plain biscuits, 4 distinct varieties, 3 of each (1st $3, 2nd $1.50)
  14. Best collection cooked slices, 3 distinct varieties, 3 cuts of each (1st $3, 2nd $1.50)
  15. Six date scones
  16. Six plain scones
  17. Six pumpkin scones
  18. Six pikelets
  19. Six plain patty cakes (3 plain, 3 iced, no paper cases)
  20. Six lamingtons, 1 1/2 square (40 mm)
  21. Banana cake (loaf tin, iced)
  22. Tea cake
  23. Six jam tarts (biscuit pastry)
  24. Fielders Cornflour sponge (filled, not iced)
  25. Cinnamon sponge sandwich (iced)
  26. Chocolate sponge sandwich (iced)
  27. Sponge jam roll (ends not cut)
  28. Plain butter cake (not iced)
  29. Orange butter cake (iced, not sandwich)
  30. Chocolate butter cake (iced, not sandwich)
  31. Marble cake (butter mixture, iced)
  32. Date and nut roll
  33. Date loaf (baked in oblong tin)
  34. Six pieces shortbread
  35. Four muffins - own choice
  36. Carrot cake - iced
  37. Six pieces raspberry slice
  38. Sultana cake (1/2 lb mixture) (1st $3, 2nd $1.50)
  39. RICH FRUIT CAKE (see recipe above) not iced. (1st $15 plus sash, 2nd $7.50)
  40. Boiled fruit cake, not iced (1st $3.50, 2nd $1.50)
  41. Plum pudding, boiled in a cloth, not less than 3lbs (1st $3.50, 2nd $1.50)
  42. Plum pudding, steamed, made with butter, not less than 2lbs (1st $3.50, 2nd $1.50)
  43. Saucer boiled rice
  44. Best plate of coconut ice, made with copha
  45. Best plate of coconut ice, boiled
  46. Bread, one loaf, made in bread maker, own choice

MOST SUCCESSUL EXHIBITOR IN ADULT COOKERY
(exhibitors in classes 1 to 46 eligible) Classes points to count 1st 2, 2nd 1 and 1 extra point for collection or decorated cake $10 donated by Mr Alan Conkey in memory of Mrs V Conkey, plus ribbon.