MIDDLETOWN GRANGE FAIR
AUGUST 14- 18, 2013
DEPARTMENT 15- Home Products
Alicia Wydro 215-630-3911 email@example.com
(Refer to General Rules)
ATTENTION: ALL recipies, when requested, 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.
1J Junior 6 - 18 year’s 1A Adult Over 18 years
CLASS ALL 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
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
A. Chocolate D. Upside down G. Nut
B. Spice E. Pound H. Yellow
C. White F. Coffee I. Other
5. Creative Cakes
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
*A. Angel Food B. Chiffon C. Sponge
* 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
A. Chocolate B. Peanut Butter C. Other
9. Candy – ½ pound must be shown
A. Hard B. Soft
* Fudge & Candy classes Sponsored by Skip’s Candy Corner, www.skipscandycorner.com
10. Cookies – 1/2 doz.
A. Bar cookies D. Rolled cookies F. Brownies
B. Dropped cookies E. Chocolate Chip G. Other C. Pressed cookies
11. Cup Cakes - 6 on a plate
A.. Chocolate B. Yellow C. Other
12. Contest - (Pa. Preferred Chocolate Cake)….……………………… Click on Tab
13. Contest - (Pa. Preferred Chocolate Cookie, Brownie or Bar) …..Click on Tab
14. Apple Pie Contest for Pa. State Competition …….. ………Click on Tab
16. Machine Breads
A. White B. Whole Wheat C. French
D. Sourdough E. Raisin/Sweet F. Other
17. Angel Food Cake Contest – …………………………….…………Click on Tab
NOTE: Entrant MUST BE A RESIDENT OF BUCKS COUNTY for Classes 12, 13, 14 and 17.
PREMIUMS FOR Class 15 & 17 1st - $25.00, 2nd - $15.00, 3rd - $10.00
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.
Class Ribbons 1st, 2nd, 3rd PREMIUMS $3.00 $2.00 $1.00
2A Adult over 18 years
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
Fruit & Nut Butters, Jams, Jellies,
Marmalades, and Preserves
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
4A Adult ------- over 18 years
A. Apple C. Peanut
B. Tomato D. Other
A. Blackberry E. Raspberry, black I. Grape
B. Cherry F. Raspberry, red J. Fruit Combinations
C. Blueberry G. Plum K. Other Fruit
D. Peach H. Strawberry L. Vegetable
M. Any Other Jam
A. Apple F. Quince K. Peach
B. Blackberry G. Raspberry, black L. Fruit-Combinations
C. Cherry H. Raspberry, red M. Other Fruit
D. Elderberry I. Strawberry N. Vegetable
E. Grape J. Mint O. Any Other Jelly
A. Orange B. Other
5. Preserves and Conserves
A. Apricot C. Strawberry E. Vegetable
B. Peach D. Other Fruit F. Any Combination
G. Any Other Preserve
A. Fruit C. Combination
B. Vegetable D. Any Other Sauce