Donald Show : Preserves & Cookery

EACH EXHIBITOR IS ALLOWED ONLY TWO ENTRIES PER SECTION, except in Junior Sections - one entry only.

ENTRY FEE: Entrance Ticket Holders & Family free. All Non-Ticket Holders 50c per entry.

PRIZEMONEY: (unless otherwise stated in schedule): Open & Junior Sections: First $2 Second $1

ANY ENTRY THAT HAS PREVIOUSLY WON FIRST PRIZE AT THE DONALD SHOW IS INELIGIBLE TO COMPETE.

All exhibitors must be amateurs in the particular class in which they are exhibiting.

Regional judging of all W.A.S.A. competitions will take place early November 2009. Winners of those sections will be notified. Local VAS Ltd winners (see VAS Ltd sections below), who then go on to win at WASA final will compete at next State Final at Royal Melbourne Show.

VAS Ltd Competition Regulations:
1. One article can represent only one society or group for VAS Ltd.
2. An article having won at Show level will compete at group final, winner will then compete at next Royal Show.
3. An article having won group final cannot compete further until after the Royal Show, when if not winning, can compete again.
4. An article having won at the Royal Show in any class is no longer eligible to compete in the competition.
5. Each article entered must be the bona fide work of the exhibitor.
6. If for any reason the winner is unable to compete at Group or State final level then the second place-getter is eligible to compete.
7.Items in Class R VAS Ltd Competition must be the same as won at local show and group.
8.A person will not be permitted to win at more than one show within the State in any one Show year. Persons not adhering to this rule will be required to forfeit/refund prize money.
9.An article having won 1st at a show cannot be shown at any other state show that year.

Prizemoney may be collected from the Secretary's office after 4pm, unless stated on the day. Please bring your prize cards with you to claim your money.
Money not collected on Show Day will be forfeited.

PAVILION AGGREGATE
(Donated by KOOKAS COUNTRY COOKIES)
First $20, Second $10
First place 3 points, second 2 points in Classes N, O, P, Q, R.

Highest Aggregate in CLASSES N & O (except Junior), Donated by Kookas Country Cookies.

Champion Rose: Selected from entries on Sec's 12-18 Donated by P & A Society

Prize Money may be collected from the Secretary's office after 4.00 p.m., unless otherwise stated on day.
Please bring your prize card with you to claim your prize money.
Money not collected on Show Day will be forfeited.

IN SECTIONS 3 TO 18, WOULD EXHIBITORS PLEASE REMOVE WAX PRIOR TO EXHIBITING. CONTAINERS MUST BE A REASONABLE SIZE, 250 GMS OR 300 MLS. A SUGGESTED MINIMUM.

1- Bottle of preserved tomatoes.
2- 2 Bottles of preserved fruit (not tomatoes).
3- Jar of lemon butter.
4- Jar of jelly.
5- Jar of berry jam.
6- Jar of apricot jam.
7- Jar of any other variety of jam.
8- Jar of orange marmalade.
9-Jar of grapefruit marmalade.
10-Jar of household marmalade.
11- 1 jar jam and 1 jar jelly (WASA competition 1st : $3, 2nd : $1.50).
12- Collection of six distinct varieties of preserves of exhibitors' choice (e.g. jam, jelly, pickles, relish, chutney, sauce, bottled fruit, lemon butter, one container of each).
13- 1 jar relish, 1 jar of mustard pickles, 1 bottle sauce. (WASA competition 1st : $3, 2nd : $1.50).
14- Jar of chutney.
15- Bottle of tomato sauce.
16- Bottle of Plum Sauce
17-Jar of green tomato pickles.
18- Jar of tomato relish.
19- Jar of Olives.
20- Jar of Pickled Vegetables.
21- Best HALF dozen eggs (uniform colour).
All eggs must be exhibited by the producer, and in regulation containers.

Class O. Cookery
Stewards: Marg McLeod, Nola Howley, Brenda Brennan, Ev Adams.
No Packet Cakes, no Ring Tins - use round or square tins approx. 20 cm.
EXHIBITS TO BE COVERED BY LARGE OVEN BAGS OR CLEAR PLASTIC BAG.
NO GLAD WRAP.
NO PAPER PLATES - PLEASE USE PLASTIC OR CHINA.
PLEASE KEEP PLATE SIZE TO A MINIMUM.

1-VAS Ltd Sunbeam Foods Rich Fruit Cake Competition.
Rich Fruit Cake Recipe
Here's what you need:
250g. (8oz.) Sultanas, 250 g. (8 oz.) chopped seeded raisins, 250 g. (8 oz.) currants, 125 g. (4 oz.) chopped mixed peel, 90 g. (3 oz.) chopped red glace cherries, 90 g. (3 oz.) chopped blanched almonds, 1/3 cup sherry or brandy, 250 g. (8 oz.) plain four, 60 g. (2 oz.) self raising flour, ¼ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cloves, 250 g. (8 oz.) butter, 250 g. (8 oz.) soft brown sugar, ½ teaspoon lemon essence OR finely grated lemon rind, ½ teaspoon almond essence, ½ teaspoon vanilla essence, 4 large eggs.
Here's what you do:
Method: Mix together all the fruit and nuts and sprinkle with the sherry or brandy. Cover and leave for at least 1 hour, preferably over night.
Sift together the flour 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 stiff enough to support a wooden spoon.
Place the mixture into a prepared tin 20 cm (8 inches) and bake in a slow oven for approximately 3½ to 4 hours. Allow the cake to cool in the tin. Note: To ensure uniformity and depending upon the size, it is suggested the raisins be snipped into 2 or 3 pieces; cherries 4-6 pieces and almonds crosswise into 3-4 pieces. (Please note, shape of tin is own choice.) First Prize Local Show $18. WASA Competition. First $2. VAS Ltd. 1st $55 plus Plaque, 2nd $30 donated by Sunbeam Foods. Regulations: An exhibitor having won at a Show, is not required to bake another cake for entry in the Group Final; the winner will however, be required to bake a further cake for the State Final at the next Royal Melbourne Show. For other Regulations see VAS Ltd regulations above.

2-Homemade Fruit Cake (own recipe, 26cm square tin). First $4, second $2.
3-Boiled Plum Pudding (in cloth). Own recipe: Cloth removed (WASA Competition). First $4, second $2.
4-Steamed Plum Pudding First $4, second $2. (WASA competition).
5-A Decorated Plaque to suit a 26cm cake (WASA Competition.) First $5, second $2.50.
6-Decorated Cake, one tier, novice (not previously won 1st. prize). First $5, second $2.50.
7-Chelsea Bun
Chelsea Bun Recipe

Ingredients

1½ cups SR Flour
1 cup full cream milk powder
1 cup water
1/3 cup brown sugar
1 teaspoon cinnamon

¼ teaspoon salt
45 gms butter
60 gms extra butter
1½ cups mixed fruit
½ cup mixed nuts

Method

Sift flour, salt and powder milk

Rub in butter

Mix to a firm dough with the water

Roll out to a 23cm by 30cm rectangle

Cream butter and sugar till light.

Spread over dough

Sprinkle with fruit, nuts and cinnamon.

Roll up, cut into 10 thick slices.

Pack into a greased 21cm tin.

Bake in oven for 30 mins at 190°C till golden brown.

Glaze

1 tablespoon water
1 tablespoon gelatine
1 tablespoon sugar

Heat all ingredients over low heat until sugar and gelatine have dissolved.
Brush onto bun while both are still hot.

8-Loaf of Wholemeal Bread, 50% Wholemeal Flour. No manufactured dough allowed. To be baked prior to Show day.
9-Loaf of White Bread made in Bread Making Machine. (WASA Competition).
10-Damper (using Sunshine Instant Full Cream Milk Powder).
11-Boiled Fruit Cake - To be made using same recipe as Section 62. First $4, second $2.
12-Sultana Cake.
13-Fruit and Nut Loaf. (Made in Nut Loaf Tin).
14-Plate of Six Plain Scones.
15-Six Savoury Scones.
16-Six Date Scones.
17-Ginger Cake (iced).
18-Banana Cake (iced).
19-Orange Cake, iced (in orange cake tin).
20-Carrot Cake (iced).
21-Chocolate Cake (iced).
22-Plain Butter Cake.
23-Tea Cake.
24-Sponge Sandwich (not iced).
25-Chocolate Sponge (not iced).
26-Ginger Fluff (not iced).
27- Six Little Cakes (iced)
28-Six Pikelets, plain.
29-Six Meringues.
30- Pavlova (unfilled)
31-Plate of Cream Puffs (not less than 4), without cream.
32-Plate of Shortbread.
33-Four Lamingtons (approximately 4 cm square).
34-Plate of 6 Kisses (Jam centre, iced tops).
35-Four Sweet Muffins - not iced or decorated. (no packet mixes).(WASA Competition).
36- Six Pieces of Amy Johnson Cake.
37-Six Assorted Afternoon Tea Dainties.
38-Collection of Biscuits, 3 varieties (two of each, not decorated).
39-Four Forcer Biscuits, 2 varieties, 2 of each.
40-Four varieties of food suitable for a children's party.
41-Two varieties of Cooked Slice. Two 5 cm x 2½ cm. pieces of each.
42-Two varieties of Uncooked Slice. Two 5 cm. x 2½ cm. pieces of each. (Jelly Slice not to be used)
43-Afternoon Tea Tray for one.
44-Five Nutritious Foods for a Lunch Box.
(a) Bought Packet Food.
(b) Homemade.
Cool cakes on a tea towel placed over a wire rack to prevent marking.

45-Six plain scones.
46-Six flavoured scones.
47-Six pikelets, plain.
48-Six small cakes, 1 variety (not iced).
49-Sponge Sandwich (not iced).
50-Plate of 6 biscuits, 2 varieties.
51-Meringues
52-Four Honey Joys-under 8 years.
53-Four Honey Joys-over 8 years.
54-Three Decorated Marie Biscuits (all decorations to be edible) -Boys Under 6 years .
55-Three Decorated Marie Biscuits (all decorations to be edible) - Girls Under 6 years.
56-Three Decorated Marie Biscuits (all decorations to be edible) -Boys 6 -16 years .
57-Three Decorated Marie Biscuits (all decorations to be edible) - Girls 6 -16 years.
58-Two varieties of Uncooked slice, 5 cm. x 2.5 cm., 3 pieces of each. (Jelly slice not recommended)
59-Decorated Sponge, top decorated, single tier. For children who have not previously won first prize. First $1.50, second 80¢.
60-Packet Cake (flap attached, not iced). - Under 8 years.
61-Packet Cake (flap attached, not iced). - Over 8 years.
62- VAS Ltd SUNBEAM FOOD BOILED FRUIT CAKE under 18 years.
Ingredients: 375 g (12 oz.) Sunbeam Mixed Fruit, ¾ cup brown sugar, 1 teaspoon mixed spice, ½ cup water, 125g (4 oz.) butter, ½ teaspoon bicarbonate of soda, ½ cup sherry, 2 eggs lightly beaten, 2 tablespoons marmalade, 1 cup self-raising flour, 1 cup plain four, ¼ teaspoon salt.
Method:
1. Place the Sunbeam Mixed Fruit, sugar, spice, water and butter in a large saucepan and bring to the boil.
2. Simmer gently for 3 minutes, add bicarb soda, then remove and allow to cool.
3. Add the sherry, eggs and marmalade, mixing well.
4. Fold in the sifted dry ingredients then place in a greased and lined 20cm (8") round cake tin.
5. Bake in a moderately slow oven for 2¼ hours, or until cooked when tested.
Regulations: An exhibitor having won at a Show, is not required to bake another cake for entry in the Group Final; the winner will however, be required to bake a further cake for the State Final at the next Royal Melbourne Show. For other Regulations see VAS Ltd regulations above.

1st Prize Local Show $15. 1st Prize WASA $20. State Final: 1st Prize $50 plus plaque, 2nd $30, 3rd $20.

Ingredients
1½ cups SR Flour 1 cup full cream milk powder 1 cup water 1/3 cup brown sugar 1 teaspoon cinnamon	¼ teaspoon salt 45 gms butter 60 gms extra butter 1½ cups mixed fruit ½ cup mixed nuts
Method
Sift flour, salt and powder milk Rub in butter Mix to a firm dough with the water Roll out to a 23cm by 30cm rectangle Cream butter and sugar till light. Spread over dough Sprinkle with fruit, nuts and cinnamon. Roll up, cut into 10 thick slices. Pack into a greased 21cm tin. Bake in oven for 30 mins at 190°C till golden brown.
Glaze
1 tablespoon water 1 tablespoon gelatine 1 tablespoon sugar Heat all ingredients over low heat until sugar and gelatine have dissolved. Brush onto bun while both are still hot.