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 HOME ECONOMICS | ||||||||||||||||
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2011 Department 11 - Home Economics Superintendent: Mary Kingseed – (419) 448-9332 Entries taken July 5-July 15. Entries close July 15 at 5:00 p.m. Entries open to anyone. Exhibits will be received from noon to 7:00 p.m. Sunday, July 24. Judging time to be announced. Only one premium per class will be awarded to the same person with or without competition. All articles in this department must be made by exhibitor and must have been prepared within the years 2010-2011 and not previously exhibited. Must have new lids and rings. No fancy jar covers. All premiums: 1st-$2.00; 2nd-$1.50; 3rd-$1.00 The right is reserved to open canned goods if there is a question as to preservation or proper cooking or the age of contents. Articles may be removed Sunday, July 31 from 7:30 p.m. - 11:00 p.m. Claim tickets will be checked. DIVISION 1 - Canned Foods CLASS 1 - Fruit Rosette for Best of Show Scored as to appearance, arrangement and amount in jar, label, flavor, uniformity and color of fruit, density, clearness and color of liquid. Prepared from fresh homegrown fruits. To be shown in quart glass jars with new 2 piece lids. Entry Number: 1. Applesauce 2. Apricots 3. Blackberries 4. Cherries (Sour) 5. Cherries (Red Sweet) 6. Cherries (White Sweet) 7. Currants 8. Elderberries 9. Fruit Combination 10. Grapes 11. Peaches (Yellow) 12. Peaches (White) 13. Pears 14. Pineapple 15. Plums (Red or Blue) 16. Plums (Green) 17. Raspberries (Black) 18. Raspberries (Red) 19. Rhubarb 20. Strawberries 21. Any kind not listed (List name of fruit) CLASS 2 - Vegetables Rosette for Best of Show Must be shown in quart jars with new 2 piece lids. Scored as to general appearance, arrangements, amount in the jar, label, uniformity and color of vegetables, and the amount of flavor, clearness and color of liquid. Entry Number: 1. Beans (Green) 2. Beans (Yellow) 3. Beans ( 4. Beans (Red) 5. Beets 6. Broccoli 7. Carrots 8. Cauliflower 9. Corn (White) 10. Corn (Yellow) 11. Peas 12. Pumpkin 13. Sauerkraut 14. Squash 15. Succotash 16. Tomatoes (Whole Red) 17. Tomatoes (Whole Yellow) 18. Vegetable Soup 19. Mixed Vegetables 20. Any other not listed (List name of vegetable) CLASS 3 - Fruit Juices Rosette for Best of Show To be shown in quart jars with new 2 piece lids Entry Number: 1. Apple 2. Cherry (Red) 3. Grape 4. Tomato 5. Any other variety (List name) CLASS 4 - Jellies Rosette for Best of Show To be shown in jar with new 2 piece lid. Fruit butter, jellies and preserves are scored as to general appearance, flavor, consistency, color, smoothness and container. Entry Number: 1. Apple 2. Blackberry 3. Cherry 4. Currant 5. Elderberry 6. Grape 7. Mint 8. Peach 9. Pineapple 10. 11. Raspberry (Black) 12. Raspberry (Red) 13. Rhubarb 14. Strawberry 15. Any other not listed (List name) CLASS 5 - Fruit Butter Rosette for Best of Show To be shown in jar with new 2 piece lids Entry Number: 1. Apple 2. Grape 3. Peach 4. 5. Any other not listed (List name) CLASS 6 - Preserves Rosette for Best of Show To be shown in jar with new 2 piece lid Entry Number: 1. Apricots 2. Cherry 3. Peach 4. Pear 5. 6. Raspberry (Red) 7. Raspberry (Black) 8. Strawberry 9. Tomato 10. Any other not listed (List name) CLASS 7 - Jams Rosette for Best of Show To be shown in jar with new 2 piece lid Entry Number: 1. Apricots 2. Blackberry 3. Blueberry 4. Cherry 5. Grape 6. Peach 7. Raspberry (Black) 8. Raspberry (Red) 9. Rhubarb 10. Strawberry 11. Any other not listed (List name) CLASS 8 - Pickles and Relishes To be shown in jar with new 2 piece lid. Rosette for Best of Show Entry Number: 1. Beans 2. Beets 3. Bread & Butter 4. Carrots 5. Catsup 6. Cauliflower 7. Chili Sauce 8. Corn Relish 9. Dill 10. Hot Dog Relish 11. Stuffed Mangoes 12. Mixed Vegetables Pickles 13. Spiced Peaches 14. 15. Sweet Pickles, Sliced 16. Sweet Pickles, Whole 17. Green Tomatoes 18. Watermelon 19. Salsa 20. Hot Pepper 21. Spaghetti Sauce 22. Any kind not listed (Named) CLASS 9 - Meats Rosette for Best of Show Must be shown in quart jars with new 2 piece lids Entry Number: 1. Beef 2. Pork 3. Sausage 4. Chicken 5. Mincemeat 6. Vegetable Soup with Meat 7. Any not listed (Named) CLASS 10 - Miscellaneous Must be shown in quart jars with new 2 piece lids Entry Number: 1. Maple Syrup 2. Strained Honey 3. Honey in Comb 4. Any not listed (Named) CLASS 11 - Display - Canned Goods Entry Number: 1: Display of Canned Goods Include 6 quart jars of food to make a meal. This might include meat, vegetables, fruits, juices, etc. Include 1/2 pint jelly or jam. May be exhibited in basket, box or other container of your choice not to exceed 24"x24"x24". Premiums: 1st-$5.00; 2nd-$4.00; 3rd-$3.00 Premiums for class 12, 13 & 14 1st-$2.00; 2nd-$1.50; 3rd-$1.00 Rosette for Best of Show Dried Foods CLASS 12 - Dried Fruits Must be shown in pint jar with new 2 piece lids Entry Number: 1. Apples 2. Bananas 3. Peaches 4. Plums 5. Cherries 6. Fruit Leather (Quarts or Pints) 7. Any not listed (Named) CLASS 13 - Dried Vegetables (Pints) Must be shown in pint jars with new 2 piece lids Entry Number: 1. Corn 2. Carrots 3. Peppers 4. Beans 5. Onions 6. Any not listed (Named) CLASS 14 - Dried Meats Must be shown in quart or pint jar with new 2 piece lid Entry Number: 1. Beef Jerky (quarts or pints) 2. Any not listed (Named) CLASS 15 - Display of Dried Foods 3 pints vegetables, 3 pints fruit, 1 pint jerky 1st-$5.00; 2nd-$4.00; 3rd-$3.00 CLASS 16 - Homemade Wines Judging Monday, July 25, To be announced Premiums: 1st-$8.00; 2nd-$6.00; 3rd-$4.00 Entry Rules: 1. Wines may be made from grapes, other fruit, berries, vegetables, grains, other suitable ingredients or blends of these. 2. Ingredients may be fresh, canned, dried, concentrated or otherwise preserved. 3. Wines should be amateur-homemade by the process of fermentation and must not be blended with commercial wines. 4. Wines appropriate for the fortification may be fortified with suitable commercial spirits. 5. Exhibitors may enter only one bottle in each class. A single bottle may be entered in only one class. 6. Only one bottle may be entered in each class. This bottle will be opened for judging and recorked and left on display. 7. Effective February 1, 1979, no federal certificate is needed for wines made for home use. This provision also allows wine made at home to be taken from premises for exhibition or use at homemakers contest. RULES FOR PRESENTATION 1. Still wines must be submitted in clear, green or brown smooth glass bottles of approximately 26 ounces (4/5 quart) capacity. Do not use whiskey bottles. 2. Bottles of the general shape called " 3. Bottles must have nearly straight sides, may be closed with cork, screw top, or plastic stopper. 4. Sparkling wines must be in standard (green or clear) champagne bottles with wired conventional champagne stoppers. 5. Capsules, foils, or other seals must not be used over the bottled closure. 6. Bottles must be filled so that one inch or two inches of air space remains under the fully installed top or cork. 7. Absolutely no labeling on bottle. Best Exhibit in each class - Rosette Best of Show - Rosette Second Best of Show - Rosette 1. Red Dry Grape - Obviously red, blue or purple or suitable taste and alcohol content for dinner table use. 2. Red Dry Non-Grape - Obviously red, blue or purple of suitable taste and alcohol content for dinner table use. 3. White Dry Grape - Obviously white or golden with no tinge of brown, pink or gray of suitable taste and alcohol content for table wine. 4. White Dry Non-Grape - Obviously white or golden with no tinge of brown, pink or gray, of suitable taste and alcohol content for table wine. 5. Rose - Obviously pink, no tinge of brown, delicate in bouquet and flavor, light in body and alcohol, suitable for table wine. 6. Red Sweet Grape - Obviously red, blue or purple with heavier body and flavor, and higher alcohol content than dry table wine. Suitable for general social drinking. 7. Red Sweet Non-Grape - Obviously red, blue or purple with heavier body and flavor and higher alcohol content than dry table wine. Suitable for general social drinking. 8. White Sweet Grape - Obviously white or golden with no tinge of pink, brown or gray with heavier body and flavor and higher alcohol content than dry table wine. Suitable for general social drinking. 9. White Sweet Non-Grape - Obviously white or golden with no tinge of pink, brown or gray with heavier body and flavor and higher alcohol content than dry table wine. Suitable for general social drinking. 10. Red Dessert Grape - Obviously red, blue, purple, tawny or dark brown, rich in bouquet and flavor, medium to sweet, full bodied and of high alcohol content. May be fortified. Rich in bouquet and flavor. Medium to sweet. 11. Red Dessert Non-Grape - Obviously red, blue, purple, tawny or dark brown, rich in bouquet and flavor, medium to sweet, full bodied and of high alcohol content. May be fortified. Rich in bouquet and flavor. Medium to sweet. 12. Sparkling Red - Must be naturally carbonated through fermentation. 13. Sparkling White - Must be naturally carbonated through fermentation. 14. Vegetable Wine DIVISION 2 - Baked Goods All Baked Goods must be on display Wednesday, July 27 at 12:00 noon. To be judged starting at 1:00 p.m. Items should be brought no earlier than 9:00 a.m. All premiums, unless otherwise mentioned: 1st-$2.00; 2nd-$1.50; 3rd-$1.00 AUCTION On Wednesday, July 27 at 5:30 p.m. there will be an auction of the champion baked goods followed by the auction of all other baked goods. After the judging is completed, one slice of each cake, bread, pie, one cookie and one piece of candy will be retained for display. The remainder of baked goods with the exception of Cake Decorating and Gift from Your Kitchen will be sold to the highest bidder. Cookie entries for one exhibitor may be combined for sale. Exhibitor will receive 50% of proceeds, remaining 50% to be used for the improvements of the Culinary Department. All articles are to be placed in Baggies. Church & Dwight/Arm & Hammer, Old Fort will be awarding a Best of Class for Classes 17-27 (one in each class). Best of Class will receive a box of Arm & Hammer Baking Soda. CLASS 17 - Yeast Breads Best Exhibit in Bread Classes - Rosette Entry Number: 1. Whole Wheat 2. White Bread 3. Raisin Bread 4. Buns - 7 5. Cinnamon Rolls - 7 6. Pecan Rolls - 7 7. Doughnuts - 7 8. Tea Ring 9. Clover Leaf – 7 10. Bagel – 7 11. Bread Machine Bread – name it (Must be processed and baked in machine) 12. Any Not Listed (Named) CLASS 18 - Quick Breads Best Quick Bread Exhibit - Rosette Entry Number: 1. Banana Bread 2. Biscuits - 7 3. Crumb-top Coffee Cake 4. Muffins - Whole Wheat - 7 5. Nut Bread 6. Zucchini Bread 7. Strudel 8. Ethnic or Specialty Bread 9. Dried Noodles 10. Pumpkin 11. Any Not Listed (named) Best Cookie Exhibit – Rosette 7 on Plate Entry Number: 1. Brownies 2. Chocolate Chip 3. Christmas 4. Fancy Tea 5. Bar Cookie 6. Honey 7. Molasses 8. Oatmeal 9. Peanut Butter 10. Filled Cookie 11. Sugar 12. Decorated Cookie 13. Your favorite cookie (name it) Best Overall Cookie - CLASS 20 - Pies Best Exhibit in Pie Class - Rosette (8 or 9 inch foil pan) Entry Number: 1. Apple 2. Blackberry 3. Cherry 4. Mince 5. Peach 6. Pecan 7. Raisin 8 Strawberry 9. Rhubarb 10. Cheesecake 11. Any Not Listed (name it) CLASS 21 - Candy Best Exhibit in Candy Class - Rosette 13 pieces on a plate Entry Number: 1. Divinity 2. Chocolate Nut Fudge 3. Peanut Butter Fudge 4. Hard Candy 5. Mints 6. Peanut Brittle 7. Popcorn Balls 8. Caramels 9. Any variety not listed - name it CLASS 22 - Cakes Best Exhibit in Cake Class - Rosette Most Accumulative Points in Cake Class – Rosette donated by Phyllis Gerritsen Entry Number: 1. Angelfood - not iced 2. Chiffon - not iced 3. Chocolate Layer 4. Chocolate Sheet 5. Jelly Roll 6. Nut Layer 7. Nut Sheet 8. Pound 9. German Chocolate 10. Spice Layer 11. Spice Sheet 12. Carrot Layer 13. Carrot Sheet 14. Upside Down 15. White Layer 16. White Sheet 17. Yellow Layer 18. Yellow Sheet 19. Boxed Mix Layer 20. Boxed Mix Sheet 21. Boxed, Any Other 22. Any Not Listed Layer (name it) 23. Any Not Listed Sheet (name it) 24. Cobbler Crisp 25. Any Other, (name it) CLASS 23 - Men Only Entry Number: 1. Chocolate Cake 2. French Apple Pie 3. Peanut Butter Cookie - 7 4. Chocolate Chip Cookie – 7 Special Award for Best of Show Donor: CLASS 24 - For youth through 16 years old Entry Number: 1. Chocolate Cake 2. White Cake 3. Chocolate Chip Cookies - 7 4. Oatmeal Cookies – 7 5. Sugar Cookies – 7 6. Brownies – 7 7. White Bread 8. Cinnamon Rolls – 7 9. Apple Pie 10. Any variety not listed, (name it) Special Award for Best of Show, $10.00: Donor – Bish Construction 419-448-4960 CLASS 25 - Cake Decorating Entry Number: 1. Wedding (Limit 2 tier) $8.00 5.00 2.00 2. Birthday $5.00 4.00 3.00 3. Fair Theme – “Fair Fever, Catch the Fun!” $8.00 5.00 3.00 4. Child's Character $5.00 4.00 3.00 5. Cake or cake forms may be used. Sheet cakes to be on cardboard not to exceed 15"x20". Round Cakes to be on cardboard not to exceed 18" in diameter. $5.00 gift certificate for each 1st place winner in cake decorating. Rosette to overall winner of decorated cakes. Donor: Janet Parkhurst BLUE RIBBON BAKING AWARD A Seneca County Agricultural Society Limited Edition Commemorative Basket will be awarded to the exhibitor receiving the most cumulative points for entries in Department 11 - Classes 17-26. Points earned as follows: Rosette - 10 points Blue Ribbon - 5 points Red Ribbon - 3 points White Ribbon - 1 point Donor – Kevin Kingseed, Kingseed Painting 419-981-2076 CLASS 26 - Gifts From Your Kitchen Entry No. 1 1. Bring an attractive gift that you have made in your kitchen (cake, cookies, jams, etc.) To be in place at 12:00 noon, Wednesday, July 27 and remain in place until Sunday, July 31, 10:00 p.m. - 11:00 p.m. 2. First prize entry to be given to Superintendent. PREMIUM: 1st-$2.50 and a Rosette; 2nd-$2.00; 3rd-$1.00 | ||||||||||||||||
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