Section 12 – Cookery
Section of the Schedule Cookery 2024
STEWARDS: D. Pollard (03) 5027 3713 | A. Baird (03) 5027 3366 | J. Baird (03) 5027 3769 | R. Baird
FOR ENTRY FORM/ONLINE ENTRY AND CLOSING DATE INFORMATION;
PLEASE SEE PAVILION INFORMATION PAGE 36.
Stewards will receive Entries 10.00 a.m – 1.00 p.m on Friday 25th August 2024.
Glass cases are available for cookery exhibits.
Please use specified tins if mentioned in schedule.
• All cakes not to be iced or decorated unless specified.
• Entries to be displayed on paper plates only
(supplied by the exhibitor).
NO PACKET CAKES UNLESS SPECIFIED
The judge’s decision is Final. Prize money may not be collected until 5.00 p.m. on Sunday 27th August.
The Pavilion will be closed at 4.30 p.m. on Sunday 27th August.
Articles to be collected after 5.00 p.m. Sunday. Any exhibit not collected by 11.00 a.m. Monday 28th August, will be disposed of by Steward in charge of Pavilion
RECIPE FOR COOKERY SECTION
RICH FRUIT CAKE CLASS 12003
INGREDIENTS
2 cups sultanas
1½ cups chopped seeded raisins
1 cups currants
½ cup chopped mixed peel
½ cup chopped red glaced cherries
½ cup chopped blanched almonds
½ cup sherry or brandy or rum
2 cups plain flour
¼ teaspoon grated nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt
250g butter
1½ cups soft brown sugar
4 eggs
2 tablespoons marmalade
½ teaspoon almond essence
½ teaspoon vanilla essence
½ teaspoon lemon essence
METHOD
Mix together all the fruits and nuts and sprinkle with the sherry or brandy or rum, cover and leave for at least one hour but preferably overnight.
Sift together the flour, salt and spices. Cream together the butter and sugar with the essences and marmalade.
Add the eggs one at a time, beating well after each addition, then alternatively 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 no larger than 20cm and bake in a slow oven for approximately 21/2 – 3 hours.
Watch oven temperatures as some ovens vary.
Allow the cake to cool in the tin.
NOTE
To ensure uniformity and depending on the size, it is suggested the raisins be snipped into 2 or 3 pieces, cherries 4 to 6 pieces and almonds crosswise into 3 or 4 pieces.
OPEN SECTION
No professional may compete and entries must be bona fidework of the exhibitor.
ENTRY FEE: 50¢
WENTWORTH ROTARY COMMUNITY OP SHOP PRIZE
PRIZE MONEY TO THE VALUE OF $50. TO BE AWARDED TO THE MOST SUCCESSFUL OPEN COMPETITOR DECIDED ON A POINTS SYSTEM.
OPEN PRIZE MONEY: FIRST $10; SECOND $5
PRIZE MONEY FOR CLASSES 12001-12030 HAS BEEN KINDLY SPONSORED BY: WENTWORTH ROTARY COMMUNITY OP SHOP, MARJ WORRELL $50 AND WARRANANGA MERINO STUD $50.
OPEN SECTION
CLASS
12001. DECORATED CAKE, SINGLE TIER, ANNIVERSARY OR BIRTHDAY. DECORATIONS TO BE HOME-MADE. FIRST $25, SECOND $15;
12002. DECORATED CHILD’S BIRTHDAY CAKE FIRST $25, SECOND $15
12003. RICH FRUIT CAKE (NOT ICED) – AS PER RECIPE FIRST $25, SECOND $15
12004. SANDWICH SPONGE
12005. BANANA CAKE, TO BE COOKED IN BAR TIN
12006. SLICE, UNBAKED, SIX PIECES
12007. DISH OF SIX PLAIN SCONES
12008. DISH OF SIX FRUIT SCONES
12009. BOILED FRUIT CAKE
12010. ORANGE CAKE
12011. SIX LAMINGTONS, NOT SPONGE (MAXIMUM SIZE 5CM CUBE)
12012. RAISIN AND NUT ROLL
12013. HEALTH CAKE (RECIPE TO BE ATTACHED TO ENTRY)
12014. CHOCOLATE CAKE, ICED
12015. SULTANA CAKE
12016. MUD CAKE ANY VARIETY, ICED FIRST $25, SECOND &15
12017. PLATE OF BISCUITS, NOT DECORATED, THREE DIFFERENT RECIPES, THREE OF EACH RECIPE
12018. FRUIT SLICE, SIX PIECES ONLY – OVEN BAKED
12019. APPLE SLICE, SIX PIECES ONLY – OVEN BAKED
12020. SIX QUEEN CAKES, WITH CURRANTS, TO BE COOKED IN TINS
12021. PLATE OF HOME-MADE CHOCOLATES AND/OR EASTER EGGS
12022. PLATE OF COCONUT ICE
12023. COLLECTION OF DRIED FRUIT COOKERY, AT LEAST SIX VARIETIES TO BE DISPLAYED ON A TRAY.
12024. COLD PLUM PUDDING (BASIN)
12025. COLD PLUM PUDDING (CLOTH)
12026. COLLECTION OF THREE VARIETIES, TWO OF EACH AFTER-DINNER ACCOMPANIMENTS
12027. LOAF OF HAND-MADE BREAD – WHITE
12028. LOAF OF HAND-MADE BREAD – WHOLEGRAIN
12029. BANANA BREAD MADE WITH A THERMOMIX
12030. SWEET PIE USING HOME MADE PASTRY
JUNIOR SECTION
For entry form/online entry and closing date information; please see pavilion information page 36.
EXHIBIT MUST BE ENTRANTS OWN WORK
ENTRY FEE: JUNIOR CLASSES FREE TO ENTER.
PRIZE MONEY: PRE-PRIMARY AND PRIMARY:
FIRST $5, SECOND $3
SECONDARY: FIRST $7, SECOND $5
A SPECIAL PRIZE OF ENCOURAGEMENT AT THE JUDGES DISCRETION FROM CLASSES 12101 TO 12119 $15
• Please use specified tins if mentioned in schedule.
• All cakes not to be iced or decorated unless specified.
• Entries to be displayed on paper plates only
(supplied by the exhibitor).
NO PACKET CAKES UNLESS SPECIFIED
PRE-PRIMARY SECTION
12101. PLATE OF THREE ARROWROOT BISCUITS DECORATED
PRIMARY SCHOOL SECTION
12102. VANILLA CAKE (PACKET), RING TIN
12103. CHOCOLATE CAKE, SQUARE TIN, ICED FIRST $15, SECOND $10
12104. BUTTERCAKE, ROUND TIN
12105. PLATE OF THREE GINGERBREAD MEN DECORATED
12106. SIX SAVOURY MUFFINS
12107. SIX PLAIN SMALL CAKES, DECORATED
12108. ONE DISH OF SIX PLAIN SCONES
12109. PLATE OF COOKIES OR BISCUITS, OWN CHOICE
12110. THREE MINI PIZZAS USING MUFFINS
12111. PLATE OF UNBAKED SMALL CAKES OR SLICE, OWN CHOICE
SECONDARY SCHOOL SECTION
12112. PLATE OF SIX CUP CAKES, DECORATED
12113. CHOCOLATE CAKE, ICED AND DECORATED FIRST $15, SECOND $10
12114. PLATE OF SIX PLAIN SCONES
12115. PLATE OF BISCUITS, THREE VARIETIES, THREE OF EACH
12116. PLATE OF SAVOURY MUFFINS
12117. THREE GINGERBREAD MEN, MADE ANDDECORATED BY EXHIBITOR.
12118. DECORATED CAKE, NOVELTY, (VIENNA CREAMICING).
12119. DECORATED CAKE, FORMAL ICING.
PRIZE MONEY FOR JUNIOR SECTION SPONSORED BY MURRAY DARLING TREFOIL GUILD $50, WARRANANGA MERINO STUD $50 AND MRS A. BAIRD $50 CLASSES 12101- 12119.
$25 PRIZE MONEY FROM JENNY WHEELDON IN MEMORY OF MISS M. CRANG
To entrants gaining highest number of points in Junior Section
FIRST $10, SECOND $6FOR BOTH PRIMARY AND SECONDARY