Please bring your entries as early as possible. Members of the same family shall constitute a single exhibitor. No exhibitors shall be allowed to make more than one entry in any one lot Senior Division - age 16 and over; Junior Division 15 and under.
SCORECARD- BREAD
External Appearance:
Shape of Loaf .................................... 5%
Size ...................................................... 5%
Crust Color ......................................... 6%
Smoothness ....................................... 4%
Internal Appearance:
Depth of crust ..................................... 5%
Crumb, texture .................................... 20%
Elasticity .5%
Moisture ..5%
Flavor and Odor ..35%
Color ..10%
100%
CLASS 1 BREAD
Exhibitor to bring full loaf and piece cut off by judge for entry.
Lot No.
1. Loaf white bread
2. Loaf graham bread
3. Loaf rye bread
4. Loaf whole wheat bread
5. Plain rolls, white (4)
6. Plain rolls, dark (4)
7. Parkerhouse rolls(4)
8. Cinnamon rolls(4)
9. Sweet roll other than cinnamon (4)
10. Clover leaf rolls(4)
11. Crescent rolls(4)
12.. Specialty bread (cheese, onion, herb)
13. Bread Machine Loaf
14. Any Other
1ST 2ND
$1.50 $1.00
RED STAR YEAST PRIZES AWARDED: 1st place Red Star Flexible Cutting Board, 2nd place RED STAR apron, 3rd place Measuring cup. All entries will receive coupon for free yeast.
QUICK BREAD
CLASS 2 -- SENIOR DIVISION
CLASS 3 -- JUNIOR DIVISION
Lot No.
1. Date bread
2. Nut bread
3. Banana bread
4. Pumpkin bread
5. Cranberry bread
6. Zucchini bread
7. Poppy seed Bread
8. Cherry bread
9. Coffee cake
10. Corn bread
11. Light muffins(4)
12. Dark muffins(4)
13. Baking powder biscuits (4)
14. Any other
1ST 2ND
$1.50 $1.00
CAKE
CLASS 4 - SENIOR DIVISION
CLASS 5 -- JUNIOR DIVISION
Exhibitor is to bring whole cake to be entered. A 4-inch square will be cut from the corner for judging and the cake can be taken home.
Lot No.
1. Gingerbread cake
2. Angel Food
3. Fruit Loaf
4. Sponge
5. Jelly Poll
6. White Loaf
7. Nut Loaf
8. Devil's Food
9. Spice not to have fruit or nuts inside
10. Bundt
11. Cupcakes (4)
12. Most artistically trimmed cake, any kind (cake and decorations must be edible, but cake win not be cut)
13. Decorated Cupcakes
14. Any other
1ST 2ND
$1.50 $1.00
SCORECARD FOR PIES
Top Crust:
Appearance (color, shape, evenness of bake) etc............... 5%
Tenderness .......................................................................10%
Texture for crust-crispness & flakiness..............................10%
Flavor................................................................................. 5%
Filling:
Appearance (thickness & consistency) etc. ........................ 20%
Eating quality (flavor & consistency) etc ............................20%
Lower Crust:
Appearance ..................1.....................................................5%
Tenderness......................................................................... 10%
Texture (crispness, flakiness, etc) ...................................... 10%
Flavor.................................................................................. 5%
100%
CLASS 6 PIES
Small size requested - No Custard Pies
Lot No.
1. Apple
2. Berry
3. Pumpkin
4. Mince
5. Cherry
6. Peach
7. Rhubarb
8. Any other
1ST 2ND
$1.50 $1.00
SCORECARD FOR DOUGHNUTS AND COOKIES
Appearance................................................20%
Shape, regularity, thickness......................... 20%
Texture, lightness, tenderness......................25%
Taste .........................................................35%
100%
COOKIES & DOUGHNUTS (4)
CLASS 7 -- SENIOR DIVISION
CLASS 8 -- JUNIOR DIVISION
Lot No.
1. Light, rolled flat
2. Dark, rolled flat
3. Light, drop, plain
4. Dark, drop, plain
5. Fruit or nut cookies
6. Brownies
7. Lemon Bars
8. Pumpkin Bars
9. Date Bars
10. Any other bars
11. Gingersnaps
12. Oatmeal Cookies
13. Chocolate Chip
14. Filled Cookies
15. Refrigerator cookies
16. Peanut butter cookies
17. Unbaked Cookies
18. Cookies not specified
19. Cake style doughnuts
20. Raised doughnuts
1ST 2ND
$1.50 $1.00
SCORECARD FOR CANDY
General Appearance................................25%
Consistency or creamy quality................ 25%
Flavor ......................................................50%
100%
CLASS 9 - CANDIES
Lot No.
1. Homemade Chocolate fudge
2. Homemade divinity
3. Homemade penuche
4. Caramel
5. Homemade mint
6. Peanut Butter
7. Any other
CANNED FRUIT & VEGETABLES
Jars are not to be opened unless competition is very close. Pint or quart may be entered for competition. Colorless glass mason jars are required and should be pressure cooked. Must be canned in past 12 months. allow 1/2 inch of space for fruits, 1 inch for starchy vegetables and meats, and 1/4 inch for jelly and jam. Rings on jars required.
SCORE CARD FOR CANNED VEGETABLES
Appearance (neatness, label, container) ....................15%
Pack........................................................................15%
Liquid (Proportion 10; clearness & color 10)............20%
Cooking .................................................................15%
Texture and Quality ...............................................35%
100%
All low acid products must be processed in a pressure canner. Boiling water bath is recommended for fruits and tomatoes.
CLASS 10 · CANNED VEGETABLES
Lot No.
1. Sweet Corn
2. String Beans, Green
3. String Beans, wax
4. Peas
5. Beets, small whole as a vegetable
6. Mixed vegetables
7. Tomatoes
8. Carrots
9. Asparagus
10. Tomato juice
11. Sauerkraut
12. Pumpkin
13. Peppers
14. Any other for salad or soup
15. Any Other
1ST 2ND
$1.50 $1.00
SCORE CARD FOR CANNED FRUITS
Appearance (neatness, label, container) ................. 15%
Pack .................................................................................10%
Juice or Syrup (Proportion 5; cleanness 5;
sugar content & flavor 5) ........................................ 15%
Cooking 5; Color 5 ........................................................10%
Texture and Ripeness ...................................................15%
Flavor.............................................................................. 35%
Total 100%
CLASS 11 - CANNED FRUITS
Lot No.
1. Raspberries, black
2. Raspberries, red
3. Strawberries, tame
4. Blueberries
5. Plums, tame
6. Plums, wild
7. Apples
8. Rhubarb
9. Peaches
10. Cherries
11. Pears
12. Apricots
13. Ground Cherry
14. Gooseberries
15. Blackberries
16. Any other
1ST 2ND
$1.50 $1.00
SCORECARD FOR JELLY
General Appearance:
Clearness ........................................................................10%
Color ............................................................................... 10%
Crystal .............................................................................10%
Taste and Preservation of Natural Fruit Flavor ......... 40%
Texture ............................................................................20%
Container........................................................................10%
100%
CLASS 12 - JELLY
Lot No.
1. Pin Cherry
2. Crab Apple
3. Apple
4. Currant
5. Plum
6. Grape
7. Rhubarb
8. Choke cherry
9. Blackberry
10. Cranberry
11. Highbush Cranberry
12. Strawberry
13. Raspberry
14. Wild Strawberry
15. Blueberry
16. Any other
1ST 2ND
$1.50 $1.00
CLASS 13-JAMS
Jams are whole fruits, slightly crushed; evenly distributed in syrup of jelly like brilliance and color, but slightly softer than Jelly
Lot No.
1. Strawberry
2. Raspberry
3. Blackberry
4. Plum
5. Grape
6. Gooseberry
7. Blueberry
8. Rhubarb
9. Peach
10. Wild Strawberry
11. Apricot
12. Any other Jam
13. Apple butter
14. Plum butter
15. Peach butter
16. Apricot butter
17. Any other butter
1ST 2ND
$1.50 $1.00
CLASS 14 - PRESERVES
Preserve is fruit, whole if small fruit, sections if a large fruit. Tender, transparent and plump in thick syrup of jelly like consistency, but not as thick as jelly.
Lot No.
1. Tomato, yellow
2. Tomato, red
3. Strawberry
4. Peach
5. Pear
6. Plum
7. Cherry
8. Ground Cherry
9. Pineapple
10. Any other
1ST 2ND
$1.50 $1.00
CLASS 15 - MARMALADES & CONSERVES
A conserve contains either small or large fruit or both combined and may have nuts and raisins.
Lot No.
1. Watermelon Conserve
2. Rhubarb Conserve
3. Plum Conserve
4. Peach Conserve
5. Dried Fruit Conserve
6. Orange Marmalade
7. Grape Marmalade
8. Pineapple Conserve
9. Mixed Fruit Conserve
10. Any other
1ST 2ND
$1.50 $1.00
SCORECARDS FOR PICKLES & RELISHES
Pack ........................................10%
Color .......................................15%
Flavor...................................... 35%
Firmness..................................20%
Acidity ....................................20%
100%
CLASS 16 - PICKLES
Lot No.
1. Crabapple, sweet
2. Dill
3. Beets
4. Beans
5. Cucumber, ripe
6. Mustard
7. Cucumber, green
8. Sweet, mixed
9. Watermelon
10. Pear
11. Peach
12. Tomato, Green sweet
13. Bread and butter
14. Any other
1ST 2ND
$1.50 $1.00
CLASS 17-RELISHES
Lot No.
1. Chilli Sauce
2. Salsa
3. Tomato catsup
4. Pepper relish
5. Corn relish
6. Piccalilli
7. Chow Chow
8. Cucumber
9. Pizza sauce
10. Spaghetti sauce
11. Any other relish
1ST 2ND
$1.50 $1.00
SCORECARD FOR CANNED MEATS
Appearance:
Neatness, label, container ...............................10%
Pack ..............................................................15%
Color............................................................. 10%
Proportion of liquid and fat to meat ................ 10%
Color to liquid ..................................................5%
Cooking ......................................................... 5%
Choice of product ..........................................10%
Flavor ............................................................ 35%
100%
CLASS 18 - CANNED MEATS
Lot No.
1. Mince Meat
2. Sausage or meat balls
3. Chicken
4. Beef
5. Fish
6. Soup stock (kind labeled)
7. Pork
8. Any Other
1ST 2ND
$1.50 $1.00
CLASS 19 - HOME PRODUCTS
Lot No.
1. Maple syrup in pint glass jars
2. 1/2 dozen white eggs
3. 1/2 dozen dark eggs
4. 1/2 dozen colored eggs
5. Soap, homemade
6. 1 pint extract comb honey
7. Homemade Wine
8. Any other
1ST 2ND
$1.50 $1.00