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Stithians Show President: Paul Hancock Monday 15Th July, 2019

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Stithians Show President: Paul Hancock Monday 15Th July, 2019 Stithians Show President: Paul Hancock Monday 15th July, 2019 ARTS, CRAFTS & COOKERY (Previously) DOMESTIC SECTION SCHEDULE Section Secretary: Mrs. S. Martin - 01326 379371 Entries close: 8th July 2019 1 IF YOU WOULD LIKE TO RECEIVE A SCHEDULE FOR ONE OF THE OTHER SECTIONS, see www.stithians.show (select “competition schedules”) or contact Section direct 01326 379371 Arts/Craft/Cook Sue Martin [email protected] 074 84 344 469 Cage Birds Andrew Burley 01209 860148 [email protected] Cattle Helen Roskilly 01872 864731 [email protected] Cavies Wil Goldsworthy 01209 213122 [email protected] Dogs June Trethowan 01209 217521 [email protected] paula.simons1@btopenworld. Dog Agility Paula Simons 077 80 465520 com 01726 823800 Goats Julia Clarke [email protected] 077 73 886992 Horses Natalie Haworth 078 77 407 222 [email protected] Horticulture Glennis Beard 01872 560609 [email protected] Pigeons Liz Watts 01209 716575 ––––– Poultry Tony Jose 079 68 892 442 ––––– 01752 923480 Rabbits Nina Hosking [email protected] 074 70 357416 Sheep Sarah Moyle 078 17 913 116 [email protected] 01209 862839 YFC Rachael Benney [email protected] 079 31 810377 2 President: Paul Hancock Hon. Life Members: Mr. & Mrs R. Andrew, Mrs. P. Bell, Mr & Mrs P.J. Brown, G.M. Buckingham, Esq., W.B. Buckingham, Esq., M. Burley, Esq., G. Downing, Esq., Mrs. J. Gluyas, Mrs. S. Knight, Miss K.J. Mead, C.H. Opie, Esq., E. H. Opie, Esq., T.K. Plummer, Esq., W. Prowse, Esq., Mrs. H. M. Roskilly, L.A. Roskilly Esq., Mrs. E. Tangye, Mrs. Y. Toms, Mrs. K.R. Tremayne and A.T Williams, Esq. Annual Show Monday 15th July 2019 St. Stythians Band In attendance throughout the day Grand Evening Concert In the Marquee at 8.00 p.m. by St. Stythians Band (Musical Director: James Burns) & Treverva Male Voice Choir (Musical Director: Paul Triggs) Compere: Revd. Danny Reed More information: www.stithians.show 3 ARTS, CRAFT & COOKERY Chairman - Mrs. E.Batten Phone: 01209 211708 Committee and Stewards Mesdames: J. Bingham, M. Bramford, E. Bowden, M. Bryant, K. Dumont, J. Gluyas, C. Hanson, S. McMahon, M. Moyle, C. Piper, E. Turley, M. Vague, D. Wallis, R. Wood, B Williams and Misses. K Calvert, J. Pope, J Turley, F Martin and R. Vague. Mr A Thomas Secretary: Mrs S Martin, 4 Bohelland Way, Penryn, TR10 8DZ Phone: 01326 379371 Joint Assistant Secretaries: Mrs F Combellack. Kennap Farm, Burras, Helston, TR13 0JE Phone: 01209 831389 Mrs L Gluyas, Pencoose Farm, Stithians, TR3 7DN Phone: 01209 861094 JUDGES Cookery and Preserves – Mrs M Walker, Ladock TBC Mrs J Moore, St Agnes TBC Mr M Devonshire, Wadebridge TBC Mr J Waterhouse TBC Needlework and Handicraft - Mrs V Bennett TBC Mrs S Rescorla, St Columb Major Mrs C Trenoweth, St Agnes Art - Mrs H Trinder, Stithians TBC Photography - Dr W Allard, Reskdinnick TBC Curnow School & Kennall Vale Schools Mrs N Whitbread-Jordan, Stithians TBC Children’s Section - Mrs H Keam, Probus Mrs M Whitbread-Abrutat, Truro - Stithians Mrs W Williams TBC Helen Mills, Mevagissey TBC Metalwork and Woodwork - Mr D Keam, Probus 4 RULES and REGULATIONS 1. ALL EXHIBITS MUST BE BROUGHT TO THE DOMESTIC MARQUEE BY 08:15 a.m. PROMPT ON THE DAY OF THE SHOW, OR BETWEEN 7:00pm AND 9:00pm ON SUNDAY EVENING, 14TH JULY 2019. 2. No exhibitor shall be entitled to more than THREE Special Prizes. 3. If the entries in any one class do not exceed three, or if the standard is insufficiently high, the judge will be at liberty to withhold any prize. 4. NO EXHIBITS WILL BE ALLOWED TO BE REMOVED FROM THE SHOW UNTIL 5:00 p.m. 5. The Committee will take all reasonable care of exhibits but will not be responsible for any loss or damage. THEY WILL ALSO NOT BE RESPONSIBLE FOR EXHIBITS LEFT IN THE MARQUEE AFTER 6 p.m. 6. ENTRY FORMS SHOULD BE WITH Mrs F Combellack, Kennap Farm, Burras, Helston, TR13 0JE by Saturday 15th June 2019 for entry into to catalogue. NO ENTRIES ACCEPTED AFTER MONDAY 8TH JULY 2018 7. SILVER CUPS (Perpetual) must be returned to the Secretary NOT LESS THAN FOURTEEN DAYS BEFORE FEAST MONDAY (Showday). 8. Prize money for this section must be obtained from the Secretary ON THE DAY OF THE SHOW, after 3:15 p.m. Any money not claimed will be forfeited (except School Entries). 9. Any person lodging a protest must leave a deposit of £1 with the Section Secretary. ALL protests MUST be made in writing and left with the General Secretary before 6 p.m. ON THE DAY OF THE SHOW. (As per Association Rule 12.) 10. In the event of a tie for most points, a point will be awarded to the person with most first prizes. 11. The Association reserves the right to publish names and addresses of all exhibitors in any competitive competition. 12. IN ALL CLASSES the exhibit must be the exhibitors own work. Please note: SILVER CUPS etc; will be presented at 4:30 p.m. ON THE DAY OF THE SHOW. IMPORTANT - PAYMENT OF ENTRY FEE IN THIS SECTION DOES NOT ENTITLE AN EXHIBITOR TO FREE ENTRY TO THE SHOWGROUND. PLEASE AVOID CONGESTION OUTSIDE THE AC&C TENT AND USE THE CAR PARKS, IF YOU HAVE A LOT OF ENTRIES PLEASE PARK OUTSIDE TENT TO JUST DROP OFF, THEN MOVE YOUR VEHICLE TO THE CAR PARK AND RETURN FOR YOUR CLASS CARDS AND DISPLAY YOUR ENTRIES ALL ENTRIES OPEN UNLESS OTHERWISE STATED NO MORE THAN ONE ENTRY PER PERSON PER CLASS, CLASSES 1 - 122 5 COOKERY and PRESERVES SECTION Cookery exhibits will be covered with cellophane after judging. Prizes: 1st £1.50, 2nd £1.00, 3rd 75p. Entrance Fee: 40p PRESERVES Name of fruit and date of preserving to be stated on jar. Please use waxed discs and cellophane covers for Jams and screwtops on Chutney. 1. Jam Soft Fruit 2. Jam Stoned Fruit 3. Jelly 4. Marmalade Fine 5. Marmalade Thick 6. Any Curd 7. Any savory preserve 8 Mincemeat COOKERY (Please use White flour unless otherwise stated) 9. Carrot Cake Recipe MUST be as follows:- 6oz. (175gms) finely grated carrots, 2 eggs, 4oz. (110gms) sugar, 3 fl oz. (90 ml) oil, 4oz (110gms) self raising flour, a pinch of ground nutmeg, 2oz (50gms) coconut, grated rind of one orange. Whisk eggs and sugar until creamy and thick. Whisk the oil in slowly, adding other ingredients, mix well. Place in a lined 2lb (900 g) loaf tin and cook at 375 F, 190 C, Gas mark 5 for 45 minutes. For Icing:- 4oz. (110gms) icing sugar, 1oz (25gms) margarine or butter, and just sufficient juice from a FRESH orange to allow mixing. Melt the Margarine/butter, add the other ingredients. Spread over the cake when cold and decorate with chopped walnuts. (Optional). 10. Coffee Cake 11. Three butterfly buns 12. Healthy Snack Bar (Please include full recipe) 13. Chocolate fudge cake Recipe MUST be as follows: 2 x 7-8 inch sandwich tins, greased and lined. Pre-heated oven at about 170C/340F Gas mark 3. 5 eggs at room temperature, lightly beaten. 10oz (275gm) butter or margarine. 10oz (275gm) SR flour (or plain with raising agent). 10oz (275gms) caster sugar. 2 heaped tbsp cocoa powder (not drinking chocolate). 1 level teasp cinnamon. METHOD: Cream the butter and sugar together until pale and fluffy, then start to add the egg a little at a time. You can sieve in some of the flour if the eggs are a little cool, as they will be inclined to “scramble”. When all the egg is in the mix, sieve in the flour, cocoa, cinnamon and baking powder if using. Fold in until well mixed, then divide between the tins. Bake for around 35 minutes, or until a skewer gently inserted comes out clean. Set aside to cool. ICING: 6oz (175gm) icing sugar, 3 oz (80gm) butter or margerine, 4 tbsp water, 2oz (50gm) caster sugar, 1oz (25gm) cocoa powder, 1/2 tsp cinnamon. Melt the butter in a pan and add the caster sugar and water. Bring to the boil, then turn off the heat. Meanwhile, sieve the icing sugar and cinnamon together, and add to the pan when it reaches the boil. Throw it all in boldly, then stir until all well mixed. Now it is a waiting game, as the 6 fudge icing has to cool and set firmer, but can’t be left as it will form a skin. Keep it by you and beat regularly until it has reached the consistency of buttercream icing. Turn the cakes out of their tins and spread half the fudge icing on the bottom half. Sandwich the cakes together and spread the remainder over the top, smoothing with a palette knife dipped in boiling water. While sticky, decorate with coloured sprinkles, tiny marshmallows, chocolate strands, cake glitter or whatever you like. 14. Fruit Cake (CONFINED TO STITHIANS PARISH) Recipe MUST be as follows: 1Oozs. (275gms) Flour (half S.R., half plain), 7ozs. (200gms) mixed butter and margarine, 7oz. (200gms) caster sugar, 3 eggs, 1 lb. (450gms) mixed fruit, (cherries optional), grated rind orange or lemon, pinch of salt. Creaming method. Round tin, approx. 8 ins. (20 cms) dia. Moderate oven. Two hours approx. 15. Three Fruit Muffins 16. Three Cheese Scones (approx. 2 1/2 ins. plain cutter) 17. Three Sausage Rolls short pastry 18. Quiche approx 8ins. dia. 19. An Egg and Bacon Pie approx 8ins. dia. 20. Cornish Pasty approx. 7ins. 21. Heavy Cake. Plain flour approx. 7” dia. 22. Three Ginger Fairings 23. Three coconut haystacks 24. Victoria Sandwich jam filling 25.
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