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DEPARTMENT 15- Home
Products
CHAIRMEN
Alicia
Wydro
halfbakedal@hotmail.com
(Refer
to General Rules)
ATTENTION:
ALL recipies,
when requested to accompany the exhibit,
MUST
be
typewritten.
SECTION
1- Baked Products
Baked
products will be judged on flavor, texture and general appearance.
Pies are to be judged on texture of crust and on flavor and
consistency of filling. NO
REFRIGERATION IS AVAILABLE! Therefore, no cream, custard
filling, or highly perishables entries will be
accepted. ANY item within this
department that requires refrigeration WILL NOT BE JUDGED!! All
products must be made from scratch. No mini loaves will be accepted.
All products must be entered on a disposable plate and wrapped in
clear plastic. Complete baked goods must be entered in order to be
judged. After judging, a portion of the product will be displayed
and the remainder becomes the property of the Grange and will be
disposed of in accordance to the regulations established by the PA
Department of Agriculture. Judges reserve the right to not judge an
entry if they believe there could be contamination or
spoilage.
All
other entries must be picked up Sunday, the last day of the Fair,
from 4:00 P.M. to 6:00 P.M.
SECTION
1J
Junior
6 - 18 years
1A Adult
Over 18
years
CLASS
PREMIUMS $3.00 $2.00
$1.00
1. Quick Breads
A. Baking Powder
Biscuits, ½
doz. F. Pumpkin
Bread
L. Vegetable
B. Sourdough
Biscuits, ½
doz.
G. Blueberry Muffins, ½
doz.
C. Banana
Bread
H. Muffins, plain ½
doz.
D. Nut Bread
I. Fruit Bread J.
Other
E. Zucchini
Bread
K. Other fruit muffins ½ doz.
2. Yeast Breads-One
rectangular loaf, no fork pricks $4.00 $3.00
$2.00
A. Raisin Bread
E. French Bread
B. Rye Bread
F. Sourdough Bread
C. White
Bread
G. Other
D. Whole Wheat
Bread
3. Rolls - Six rolls of
uniform shape and size
A. Cinnamon rolls, plain
C.
Sourdough
E. Danish
B. Cinnamon rolls, sticky D.
White
F. Other
4. Cakes
$5.00 $4.00
$3.00
A. Chocolate
D. Upside down
G. Nut
B. Spice
E. Pound
H. Yellow
C. White
F. Coffee
I. Other
5. Creative
Cakes
$8.00
$6.00
$4.00
A. Judged on decorative icing
on any type of foundation. Example: cake or
box
B. Judged on icing, shape and
design of cake. Example: car, house, telephone
etc.
6. Egg cakes, not iced
$4.00 $3.00
$2.00
*A. Angel Food
B. Chiffon
C. Sponge
7.
Pies
$4.00 $3.00
$2.00
* A. Apple
C. Blueberry
E. Shoofly
G. Rhubarb
B. Peach
D. Cherry
F. Other
H. Combination
* Judged in Grange category only,
NOT the State Contest.
8. Fudge - 1/2 pound must be
shown
$3.00
$2.00
$1.00
A.
Chocolate
B. Peanut Butter C.
Other
9. Candy ½ pound must be
shown
$3.00
$2.00
$1.00
A. Hard
B. Soft
FUDGE
& CANDY CLASSS HAVE BEEN SPONSORED BY: SKIP'S CANDY
CORNER
WWW.SKIPSCANDYCORNER.COM
10. Cookies 1/2 doz.
$3.00
$2.00
$1.00
A. Bar
cookies
D. Rolled
cookies
F. Brownies
B. Dropped cookies E. Chocolate Chip
G. Other C. Pressed
cookies
S-19
11. Cup Cakes - 6 on a
plate
$3.00 $2.00
$1.00
A.
Chocolate
B.
Yellow
C. Other
12. Hershey Contest -
(Hersheys Greatest Cocoa
Cake)
.
.........................
$25.00
$20.00 $15.00
13. Hershey Contest -
(Hersheys Greatest Cocoa Cookie, Brownie and Bars)
.$20.00
$15.00 $10.00
14. Apple Pie Contest for
Pennsylvania State Competition
..$50.00
$30.00 $20.00
16. Machine Breads
$3.00, $2.00, $1.00
A. White
B. Whole Wheat
C.
French
D. Sourdough
E. Raisin/Sweet
F.
Other
17. Angel Food Cake Contest
......................
$25.00
$15.00 $10.00
NOTE:
Entrant
MUST BE A RESIDENT OF BUCKS COUNTY for Classes 12, 13, 14
and 17.
HOME
PRODUCTS
SECTION
2
Canned
Products
Canned
foods are judged on quality, general appearance, and container. Use
standard mason-type, clear quart/pint glass jars for preserving and
exhibiting fruits and vegetables.
Use
two-piece. Self-sealing lids (flat discs and metal screw bands) for
sealing all jars of food.
Please
leave metal screw bands on all jars.
ALL
FOOD NOT IN STANDARD JARS OR NOT SEALED WITH SELF-SEALING LIDS WILL
BE DISQUALIFIED BY THE JUDGE.
Entries
not picked up on Sunday,
the LAST DAY of the Fair, from 4:00
P.M. to 6:00 P.M. will be disposed of in accordance to the
regulations established by the PA Department of
Agriculture.
SECTION
2J
Junior 6
- 18 years
2A Adult over 18
years
Class
Ribbons 1st, 2nd,
3rd
PREMIUMS $3.00 $2.00 $1.00
1.
Canned Fruits
A. Applesauce
D. Peaches
G. Raspberries
B. Blackberries
E. Pears
H. Other
C. Cherries
F. Plums
2. Canned Vegetables
A. Beans, green
F. Corn
*
K. Spaghetti sauce
B. Beans,
Lima
G. Tomatoes, red
*L.
Tomato sauce
C. Beans, yellow
H. Tomatoes, green or yellow M.
Other
D.
Beets
I. Tomatoes, stewed
N.
Pizza Sauce
E.
Carrots
J. Tomato soup
O.
Other mixed veg.
*NOTE:
tomato sauce is tomatoes with salt & pepper; spaghetti sauce has
spices.
3. Pickles and Relishes
-
to be
judged on size, uniformity, clearness, color and
arrangement.
A.
Beets
F. Relish
K.
Chutney
B. Chili
sauce
G. Catsup
L. Chow
Chow
C.
Cucumber, bread and butter H. Watermelon M.
Corn Relish
D.
Cucumber, dill
I. Zucchini Pickles N.
Salsa
E.
Cucumber, sweet
J. Sauerkraut O.
Other
4. Juices -
to be
judged on consistency, color, and clarity.
A. Grape
C.
Vegetable
B. Tomato D.
Other
HOME
PRODUCTS
SECTION
4
Fruit & Nut Butters,
Jams, Jellies,
Marmalades, and Preserves
Rules
1. Use two-piece
self-sealing lids (flat discs and metal screw bands) for sealing all
jars of food. Please leave metal screw bands on all
jars.
2. Food items that require
refrigeration CANNOT be
accepted.
3. All food not in standard jars
or not sealed with self-sealing lids will be disqualified by the
judge.
4. Entries in this section
must be in a standard, properly sealed ½ pint or 8 oz. jelly glass
or jar. ALL other sizes will be
disqualified. Entries Will Be
Opened.
5.
DEFINITIONS OF
TERMS:
Butters: Sugar
fruit and nut butters ONLY. (Refrigeration
unavailable)
Jelly:
is clear and sparkling and has a fresh flavor of the fruit it is
made from. It is tender enough to quiver when moved, but holds
angles when cut.
Jams: are
usually made from the pulp and juice from one fruit, rather than
from several fruits. Berries and other small fruits are most
frequently used, though larger fruits such as apricots, peaches or
plums cut into small pieces or crushed are also used. Good jam has a
soft even consistency without distinct pieces of fruit, a bright
color, a good fruit flavor and a semi-jelled texture that is easy to
spread but has no free liquid.
Marmalades:
are usually made from fruits which have jelly- making properties.
They have a clear jelly in which thin slices or small pieces of
fruit are suspended.
Conserves:
Are jam like products which contain a mixture of fruits, frequently
including citrus fruits, raisins or nuts. The consistency should be
tender and slightly jellied with little or no
syrup.
Preserves:
Are whole fruits or pieces of fruits cooked in heavy sugar syrup. A
special effort is made to keep the fruit as whole and well shaped as
possible. Good preserves are
plump
and tender with natural color and flavor
.
SECTION
PREMIUMS
$3.00
$2.00 $1.00
4J Junior --------6 - 18
years
4A Adult
------- over 18 years
Class
1. Butters
A.
Apple
C. Peanut
B. Tomato
D. Other
2. Jams
A.
Blackberry
E. Raspberry,
black I. Grape
B. Cherry
F. Raspberry,
red
J. Fruit
Combinations
C. Blueberry
G. Plum
K. Other
D. Peach
H. Strawberry
3. Jellies
A. Apple
F. Quince
K. Peach
B. Blackberry
G. Raspberry, black L.
Fruit-Combinations
C.
Cherry
H. Raspberry, red
M. Other
D. Elderberry
I.
Strawberry
E. Grape
J. Mint
4. Marmalades
A. Orange
B. Other
5. Preserves and
Conserves
A. Apricot
C. Strawberry
B. Peach
D. Other
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