Superintendents

Pat Bollman, Superintendent – Senior Department
Mrs. Donna Feaganes, Assistant
Mrs. Nancy Elrod, Superintendent – Junior Department

Premium

Total Premium Offered $800.00

Entries will be received on Wednesday only from 1:00 p.m. to 8:00 p.m.
One Best In Show will be awarded in Sections 1 & 2,
Sections 3 & 4, Section 5, Sections 6 – 8, and Sections 9 – 14 Juniors.
It is suggested that exhibits in this section be entered on stiff cardboard or paper plates and covered with saran or plastic film to retain freshness until judged. Please read basis for judging. Do not wrap while warm.

Sections

SECTION 1 — YEAST BREADS 1st $5.00; 2nd $4.00; 3rd $3.00; 4th $2.00; 5th $1.00

  1. Loaf, white
  2. Rolls, plate of 6 6. Machine Bread
  3. Swedish Tea Ring 7. Any other item
  4. Sweet Buns
  5. Wheat Bread

    BREADS AND ROLLS — SCORE CARD:
    APPEARANCE: Rounded top, straight sides, smooth crust, even golden brown color,
    well proportioned.
    TEXTURE: Tender, crisp thin crust, light elastic crumb, creamy in color.
    FLAVOR: Delicate, sweet, nut-like flavor.

SECTION 2 — QUICK BREADS — No Paper Liners For Muffins. 1st $4.00; 2nd $3.00; 3rd $2.00

  1. Baking Powder Biscuits (6) 6. Fruit Bread
  2. Muffins, plain (6) 7. Pumpkin Bread
  3. Muffins, fruit (6) 8. Zucchini Bread
  4. Coffee/Tea Ring (no icing) 9. Corn Bread
  5. Banana Bread 10. Any other item
    QUICK BREADS — SCORE CARD
    APPEARANCE: Top, well rounded and pebbled for muffins. Top, level and smooth for biscuits. Uniform size, straight sides, light in weight.
    TEXTURE: Even, fine grain free from holes and tunnels, light, tender. Uniform color. White, flaky texture for biscuits.
    FLAVOR AND ODOR: No strong flavor of any one ingredient. May enter whole or half of a cake.

SECTION 3 — CAKES WITH ICING

  1. Devils Food — Chocolate $8.00 $7.00 $6.00
  2. Devils Food — white 8.00 7.00 6.00
  3. Yellow Cake — chocolate 8.00 7.00 6.00
  4. Yellow Cake — coconut 8.00 7.00 6.00
  5. Yellow Cake — other 8.00 7.00 6.00
  6. White Cake — coconut 8.00 7.00 6.00
  7. German Chocolate — German chocolate icing 8.00 7.00 6.00
  8. Apple Cake 8.00 7.00 6.00
  9. Carrot Cake 8.00 7.00 6.00
  10. Cake Mix — with added ingredients, bring recipe 8.00 7.00 6.00
  11. Any other cake 8.00 7.00 6.00
  12. Cup Cakes (6) 4.00 3.00 2.00
    White icings to be boiled syrup or confectioners sugar.

SECTION 4 — CAKES WITHOUT ICING

  1. Angel Food Cake 8.00 7.00 6.00
  2. Pound Cake — yellow 8.00 7.00 6.00
  3. Pound Cake — other 8.00 7.00 6.00
  4. Fruit Cake 8.00 7.00 6.00
  5. Apple 7.00 6.00 5.00
  6. Applesauce 7.00 6.00 5.00
  7. Carrot 7.00 6.00 5.00
  8. Spice 7.00 6.00 5.00
  9. Cake Mix — with added ingredients, bring recipe 7.00 6.00 5.00
  10. Any other cake 7.00 6.00 5.00
  11. Cup Cakes (6) 4.00 3.00 2.00

SECTION 5 — CAKES, DECORATED


Mixes may be used or dummy cakes frosted as real cakes. Judged on decorations ONLY. Neatness, uniformity of borders, discreet use of color, difficulty of techniques
and overall appearance.

  1. Tiered Wedding Cake (3 tiers max.) $20.00 $15.00 $12.00
  2. Layer Cake 8.00 7.00 6.00
  3. Sheet Cake 7.00 6.00 5.00
  4. Novelty/Special Occasion for Adult 7.00 6.00 5.00
  5. Novelty/Special Occasion for Child 7.00 6.00 5.00
  6. Cup Cakes (6) 5.00 4.00 3.00
  7. Candy (4 pieces) 5.00 4.00 3.00
  8. Gingerbread House 7.00 6.00 5.00
    CAKES — SCORE CARD
    APPEARANCE: Medium size – if layers, uniform size. Light in weight, straight sides, free from cracks, peaks and bulges. Top level or rounded according to cake.
    TEXTURE: Tender, small grained, moist and fluffy, light.
    FLAVOR: Pleasing, no decided egg, shortening or flavoring taste.

SECTION 6 — COOKIES (6 to a plate) — 1st $5.00; 2nd $4.00; 3rd $3.00; 4th $2.00; 5th $1.00

  1. Bar
  2. Brownies
  3. Chocolate Chip
  4. Drop, crisp
  5. Hand Shaped
  6. Macaroons
  7. Meringue Type
  8. Pressed
  9. Refrigerator
  10. Rolled
  11. Unbaked
  12. Peanut Butter
  13. Any other cookie
  14. Best Collection — Box of 24, at least 6
    of the above varieties. May be colored, decorated
    or with nuts added, etc.

    COOKIES — SCORE CARD
    APPEARANCE: Uniform size, not too large, evenly browned.
    FLAVOR: No off-flavor of fat, soda, baking powder, etc.
    TEXTURE: Fine grain, uniform, tender, crisp or soft, according to type.

SECTION 7 — HOMEMADE CANDY (1/2 Ib. sample) 1st $5.00; 2nd $4.00; 3rd $3.00

  1. Caramel’s 3. Fudge, peanut butter
  2. Fudge, chocolate 4. Any other candy

    CANDY — SCORE CARD
    TEXTURE: Moist and creamy or brittle and melts in your mouth; free from crystals, stickiness or hardness. FLAVOR: Delicate flavor suitable to type of candy.
    APPEARANCE: Uniform shape and size, bit-size pieces, natural color or delicate artificial color used.

SECTION 8 — PIES 1st $6.00; 2nd $5.00; 3rd $4.00

  1. Peach 5. Mince
  2. Apple 6. Pumpkin
  3. Berry 7. Other
  4. Cherry 8. Pie Shell (empty) 1st $4.00; 2nd $3.00; 3rd $2.00
    NO MERINGUE OR CUSTARD PIES, PLEASE!
    PIES — SCORE CARD
    APPEARANCE: Top browned evenly, where applicable.
    TEXTURE: Crust flaky & tender, bottom done. Filling firm to serve well.
    FLAVOR: Pleasing, no foreign taste in crust. Filling done and tasty.

JUNIOR BAKING & CANDY


16 Years and Under
Juniors may not enter same item in 4-H and junior section. Brothers or sisters, do not enter same items. It is suggested that exhibits in this section be entered on a stiff cardboard or paper plates and placed in a ziplock bag where appropriate. Anything that will not fit into a bag then please have covered with saran wrap or plastic film to retain freshness until judged. Do not wrap item while still warm. Please read basis of judging.

SECTION 9 — BREADS (6 on a plate) 1st $4.00; 2nd $3.00; 3rd $2.00, 4th $1.00

  1. Biscuits, Plain 4. Loaf or rolls, yeast 7. Zucchini Bread 10.Machine Bread
  2. Muffins, plain 5. Muffins, Fancy 8. Corn Muffins 11. Other Bread
  3. Loaf, quick bread 6. Banana Bread 9. Muffins, Fruit 12. Biscuits, Other

SECTION 10 — COOKIES (6 on a plate) 1st $4.00; 2nd $3.00; 3rd $2.00

  1. Bar, Plain 5. Pressed (with fork or cookie press) 9. Peanut Butter
  2. Brownies. any flavor 6. Refrigerator 10. Bar, Fruit & Nut
  3. Chocolate Chip 7. Unbaked 11. Peanut Butter, Other
  4. Drop, crisp 8. Hand Shaped 12. M & M Cookies
  5. Any Other Cookies

SECTION 11— CAKES WITH ICING (All Cakes must be accompanied with a recipe. Soft Icings — Please use tooth pick or equivalent, to hold plastic off product.)

  1. Devils Food, any icing $6.00 $5.00 $4.00 $2.00
  2. Yellow Cake, any icing 6.00 5.00 4.00 2.00
  3. Decorated (all decorations edible) 6.00 5.00 4.00 2.00
  4. Cake Mix, with added ingredients 6.00 5.00 4.00 2.00
  5. Apple or carrot cake 6.00 5.00 4.00 2.00
  6. Cup Cakes (6) 3.00 2.00 1.00 1.00
  7. Cup Cakes, decorated 3.00 2.00 1.00 1.00
  8. Any Other Cake 6.00 5.00 4.00 2.00
  9. Novelty/Special Occasion 6.00 5.00 4.00 2.00

SECTION 12 — CAKES WITHOUT ICING

  1. Angel, pound, etc 6.00 5.00 4.00 2.00
  2. Apple, carrot, etc 5.00 4.00 3.00 2.00
  3. Cake mix, with added ingredients
    — bring recipe 5.00 4.00 3.00 2.00
  4. Any other cake 5.00 4.00 3.00 2.00
  5. Cup cakes (6) 4.00 3.00 2.00 1.00

SECTION 13 — HOMEMADE CANDY (6 pieces of candy) 1st $4.00; 2nd $3.00; 3rd $2.00, 4th $1.00

  1. Caramel’s 4. 6. Peanut Brittle
  2. Fudge, chocolate 5. Candies from molds 7. Any other candy
  3. Fudge, Chocolate, Nuts

SECTION 14 — PIES (All pies must have a pie crust) 1st $5; 2nd $4; 3rd $3, 4th $2

  1. Apple
  2. Cherry
  3. Pumpkin
  4. Berry
  5. Any other pie