SECTION P Taylor & Forgie COOKERY & PRESERVES SATURDAY 26th & SUNDAY 27th AUGUST 2017 entry fee closing date Adults & Juniors 50 cents (incl GST) AUGUST 4th School Groups Free PRIZEMONEY: 1st $3 - 2nd $1 - 3rd 50 cents WHERE A TROPHY IS ALLOCATED FOR AN INDIVIDUAL CLASS NO PRIZE MONEY WILL BE PAID FOR 1ST PRIZE CONVENER: Debbie Alsop (08) 8522 2033 STEWARDS: Mesdames: J. McLean, J. Smits, H. Hughes, J. Ireland, M. McLean, G. Kiryk & M. Berill EXHIBIT ENTRY FORMS TO BE COMPLETED & LODGED BY FRIDAY 4TH AUGUST 2017 — NO LATE ENTRIES WILL BE ACCEPTED — ALL FEES MUST ACCOMPANY ENTRY FORM OTHERWISE ENTRY WILL NOT BE ACCEPTED exhibitors to include stamped self-addressed envelope for return of exhibit numbers; alternatively numbers may be collected from the show office. (see page 2 - office hours) EXHIBITORS LIMITED TO 3 ENTRIES PER CLASS EXHIBITORS MUST PRODUCE THEIR ENTRY SUMMARY FORM: • To Steward on arrival at Hall. • To Convener or Steward when collecting Exhibits & for payment of prize money, vouchers and trophies. • Exhibits will not be available for collection if no entry form produced. • Prize money can be collected from Section location, Sunday 4.00pm - 5.30pm • Hall will be open 8.00am Friday and closed to public during judging.

NORTHERN AGRICULTURAL SHOWS ASSOCIATION OF SA INC - GRAND AGGREGATE TROPHIES (Please refer to page 19 of the Show Book) • Adults must compete at a minimum of 3 Northern Association Shows - Sheep & cattle classes need only compete in two shows • Juniors must compete at a minimum of 2 Northern Association Shows • Adult Age – from the beginning of the year the Exhibitor turns 18 years (and over) • Junior Age – 5 to 17 years (from the beginning of the year the Exhibitor turns 5 to the end of the year he/she turns 17) • Entry for the NASA Aggregate to be indicated on your entry form for each show • Aggregate Points to be calculated using: 1st – 5points, 2nd – 3 points, 3rd – 1 point

ALL EXHIBITS MUST BE STAGED AT RECREATION CENTRE BETWEEN 8.00am & 11.30am FRIDAY 25th AUGUST & NOT REMOVED until after 5.00pm on Sunday (NO exhibits will be accepted after 11.30am unless prior arrangements made with Convener) Exhibits may be delivered Thursday 4.30pm to 6.00pm ONLY EXHIBITORS ADMITTED TO HALL PRIOR TO JUDGING page 108 page 109 HINTS & REQUIREMENTS ON COOKING FOR JUDGING 1. Jelly are to be red and round. 2. Definitely no cooler marks on any cakes. No testing marks in centre. 3. All sponges to be exhibited on paper plate or suitable board covered with greaseproof paper. NO alfoil or plastic. 4. must all be evenly baked top and bottom. 5. Pizza to have an even-coloured base. 6. Scones to be evenly coloured, not to be leaning over, no floury bottoms. 7. Take special note of instructions in Show Book re the number of small cakes and biscuits required. 8. All exhibits to be made by the exhibitor. 9. LOG CAKES ONLY WHERE STIPULATED (only for P1008, P1034 & P1039) 10. NO PACKET CAKE MIXTURE ALLOWED NOTE: All exhibits in this section must be homemade SALE OF CAKE PROHIBITED IN HALL JUDGES: P1001-28 Mrs J. Lindner, OAM P1029-53 Mrs C. Van Der Wijngaart P2054-64 Cake Decorators Association of SA P3065-5096 Mrs J. Parish P6097-7130 Miss C. Both JUDGING COMMENCES AT 12.30pm FRIDAY 25th AUGUST OPEN COOKERY PLEASE NOTE All entries to be exhibited on appropriate size white paper plate or covered board where required, in CLEAR plastic bag e.g. oven bag or Glad Zip Lock Bags (NO Glad Wrap or supermarket vegetable bags). ENTRY NUMBER (LABEL) TO BE ATTACHED TO TOP OF FRONT EDGE OF PLATE (NOT ON CLEAR PLASTIC BAG)

Class No: P9200 Laucke/CWA Scone Mix P1001 Scones plain, 6 Competition - see page 117 P1002 Scones fruit, 6 P1003 Scones savoury, 6 P1004 Bread Rolls, round, 4 P1005 Buns, 6 glazed P1006 One Loaf White Bread (hand made) DONATED BY MRS E CLIFTON P1007 One Loaf Wholemeal Bread (hand made) P1008 Jubilee Log, iced DONATED BY PRICES BAKERY, GAWLER Best Exhibit in Scones DONATED BY GAWLER SOUTH BAKERY

P1009 Cream Puffs, 3 filled with dspn of mixture in each, 3 unfilled P1010 Sausage Rolls, 6 DONATED BY MISS LILY NICHOLLS P1011 Pasties, 2 savoury P1012 Quiche, removed from container P1013 Lemon pie DONATED IN MEMORY OF MISS POPPY NICHOLLS P1014 Apple Pie, shortcrust pastry top and bottom

P1015 Queen Cakes, 6. Baked in paper patties, 7 currants on top P1016 , 6, cake mixture DONATED BY MRS K PALAMOUNTAIN P1017 Cup Cakes, 6, small, iced (any flavour) P1018 Rock Buns, 6, no on top P1019 Butterfly Cakes, 6, small P1020 Jelly Cakes, 6, round, unfilled page 110 page 111 P1021 Chocolate Cakes, 6, small, cream filled P1022 Chocolate Chip , 4 P1023 Slices, 2 different varieties, 3 pieces of each (baked) P1024 Pikelets, plate of 6

P1025 Cockles, 6, iced P1026 Collection of Biscuits, not iced, 3 varieties, 4 of each P1027 Anzac Biscuits, 4 DONATED BY MISS J IRELAND P1028 Shortbread fingers, 6 (plain)

P1029 Vegetable Cake, (other than carrot - no fruit), icing optional please name vegetable DONATED BY MRS J SMITS P1030 , iced DONATED BY MRS M HATCHER P1031 DONATED BY MRS H HUGHES P1032 Orange Cake, iced, no filling DONATED BY MRS S TEUSNER P1033 (not mud cake), iced DONATED BY SILHOUETTE HAIR & BEAUTY P1034 Banana Log Cake, iced DONATED BY BRERETON JEWELLERS P1035 , iced P1036 Tea Cake, cinnamon top P1037 Ginger Cake, icing optional DONATED BY MRS F CHINNER P1038 Olive Oil Cake as per recipe by Olives SA - see next page P1039 Log Cake, iced P1040 Round Nut Loaf with fruit and nuts DONATED BY MRS E PHILLIPS P1041 Single sponge, not decorated P1042 Ginger Fluff, cream filled DONATED BY MRS S TEUSNER P1043 Sponge Sandwich, plain, not iced, jam filled. No cornflour DONATED BY MRS J MCLEAN P1044 Sponge, Chocolate, cream filled P1045 Blowaway Sponge Sandwich, jam filled (cornflour) P1046 Sultana Cake DONATED BY GAWLER SOUTH BAKERY P1047 Fruit Cake, baked 3 weeks before Show 1ST Trophy - 2ND $2 - 3RD $1 DONATED BY MRS E PHILLIPS P1048 Boiled Fruit Cake, not iced DONATED BY GIZELLE FORGIE P1049 Cake 1st $3.50 - 2nd $1.50 - 3rd $1 P1050 Plum Pudding 1st $3.50 - 2nd $1.50 - 3rd $1

P1051 Any other cookery not specified - sweet (name exhibit) P1052 Any other cookery not specified - savoury (name exhibit)

CHEESECAKE SHOP, GAWLER - COMPETITION P1053 Cheesecake Best Exhibit in Cheesecake Voucher DONATED BY THE CHEESECAKE SHOP, GAWLER

BRINGING BACK THE OLD - 70s classes - see page 115 page 110 page 111 ORANGE & OLIVE OIL CAKE (Recipe supplied by Olives SA) Ingredients 3 eggs 165gm caster sugar Grated zest of one orange 125ml extra virgin olive oil 190gm SR 125ml orange juice Icing sugar to dust

Method Pre heat oven to 180 degrees C. Grease and line a 20cm spring form tin. Place eggs and sugar in a bowl of an electric mixer and mix until thick and pale. Stir in orange zest and olive oil then fold in the SR flour with a wooden spoon. Stir in the orange juice. Place in the prepared cake tin and bake in a pre heated oven for 40 minutes. Cool slightly in the pan then turn out onto a wire rack.

DECORATED CAKES PRIZEMONEY: 1st $4 - 2nd $3 - 3rd $2 Requirements for Decorated Cakes • Dummy cake permitted only for P2062 • Any cake foundation permitted for all decorated cakes unless specified. • The following NOT permitted to penetrate the icing— pins, wire, plastic, toothpicks etc • The following NOT permitted — Non Sugar ornaments and decorations, dried plant materials. • Ribbon and tulle allowed. • All base boards to be raised for easy handling. • Size of exhibit (inc base) limited to 40cm x 40cm JUNIOR - 12 years & under – Entry 50 cents / School Groups Free P2054 Decorated Large Cake P2055 Decorated (selection of 6) BEST EXHIBIT 12 YRS & UNDER VOUCHER DONATED BY GAWLER AH&F SOCIETY JUNIOR - 17 years & under – Entry 50 cents / School Groups Free P2056 Decorated Special Occasion Cake 1ST Trophy & $15 - 2ND $10 - 3RD $5 DONATED BY LOWER NORTHERN BRANCH OF CAKE DECORATORS ASSOC SA INC, GAWLER

page 112 page 113 NOVICE a person who has never won 1st prize in this section at gawler show P2057 Decorated Cake $10 DONATED BY GAWLER A H & F SOCIETY P2058 Novelty Cake — all decorations edible DONATED BY CWA GAWLER OPEN P2059 Decorated Mud Cake P2060 Decorated Fathers Day Cake P2061 Mini Cake suitable for any occasion — base board no larger than 16cm P2062 Decorated Cake (dummy cake allowed) DONATED BY MRS J MCLEAN P2063 Collection of Flowers Moulded or Piped (3 varieties) 1st TROPHY & $15 - 2nd $10 - 3rd $5 DONATED BY LOWER NORTHERN BRANCH OF CAKE DECORATORS ASSOC SA INC, GAWLER P2064 Plaque — featuring either moulding or royal icing skills and attached to presentation board BEST DECORATED EXHIBIT Classes P2054-64 DONATED BY CAKE DECORATORS ASSOC. OF SA INC.

JUNIOR COOKERY - Entry 50 cents / School Groups Free Open to Boys & Girls in Age Groups as Stipulated ALL EXHIBITORS TO USE AS SMALL A PLATE AS POSSIBLE PRIZEMONEY: 1st $2 - 2nd $1 - 3rd 50 cents PLEASE STATE AGE ON ENTRY FORM 8 YEARS & UNDER P3065 Chocolate Crackles, 4 P3066 Honey Joys, 4 P3067 Iced & decorated bought biscuits, 4 DONATED BY MRS J. TURVEY P3068 Healthy & nutritious school lunch in a lunch box P3069 Uncooked slice, 4 pieces P3070 Father’s Day Favourite (home made) P3071 Any other cookery not specified - sweet or savoury BEST EXHIBIT 8 years & under $10 DONATED BY GAWLER AH&F SOCIETY

12 YEARS & UNDER P4072 Anzac Biscuits, 4 P4073 Uncooked Slice, 4 pieces P4074 Cup Cakes, 6, plain (iced but not filled) P4075 Chocolate Cake, iced P4076 Rock Buns, 6 (no sugar on top) P4077 Muffins, 4 P4078 Pizza (any topping) DONATED BY MS D ALSOP P4079 Healthy & nutritious school lunch in a lunch box P4080 Father’s Day Favourite (home made) P4081 Jam or Spread, any variety - please name variety P4082 Preserves, any variety - please name variety P4083 Any other cookery not specified - sweet or savoury BEST EXHIBIT 12 years & under $10 DONATED BY GAWLER AH&F SOCIETY

page 112 page 113 17 YEARS & UNDER P5084 Tea Cake, cinnamon top P5085 Single Sponge, not decorated P5086 Quiche (removed from tin) P5087 Sausage Rolls, 6 P5088 Muffins, 4, any variety P5089 Cup Cakes, 6, Iced, any flavour P5090 Chocolate Cake, iced P5091 Anzac Biscuits, 4 DONATED BY MISS J IRELAND P5092 Pizza (any topping) P5093 Father’s Day Favourite (home made) P5094 Jam or Spread, any variety - please name variety P5095 Preserves, any variety - please name variety P5096 Any other cookery not specified - sweet or savoury BEST EXHIBIT 17 years & under $25 DONATED BY GAWLER & DISTRICT COLLEGE, HOME ECONOMICS HIGHEST AGGREGATE Classes P3065-5096 - $25 DONATED BY GAWLER & DISTRICT COLLEGE, GOVERNING COUNCIL

JAMS, SPREADS AND PRESERVES ALL JAMS & JELLIES TO BE IN TUMBLERS OR GLASS JARS (APPROX 375-400 GRAMS) ENTRY FEE: Adults & Juniors 50 cents (incl GST) / School Groups Free PRIZEMONEY: 1st $3 - 2nd $1 - 3rd 50 cents JAMS & SPREADS – Please LOOSEN jar lids P6097 Jar Marmalade, Sweet Orange P6098 Jar Marmalade, Grapefruit P6099 Jar Marmalade, 3 fruits P6100 Jar Marmalade, Lime P6101 Jar Marmalade, A.O.V., name of variety MUST BE on label & entry form P6102 Jar Apricot Jam, fresh P6103 Jar Melon and Lemon Jam P6104 Jar Fig Jam P6105 Jar Plum Jam P6106 Jar Jam, A.O.V., name of variety MUST BE on label & entry form P6107 Jar Blackberry Jam P6108 Jar Raspberry Jam P6109 Jar Strawberry Jam P6110 Jar A.O.V. of Berry Jam, name of variety MUST BE on label & entry form P6111 Jar Apple Jelly P6112 Jar Quince Jelly P6113 Jar Jelly, A.O.V., name of variety, MUST BE on label & entry form P6114 Jar Lemon Cheese P6115 Jar Fruit Cheese, A.O.V, name of variety (eg orange) MUST BE on label & entry form BEST EXHIBIT JAMS & SPREADS DONATED BY MRS M SLOAN

page 114 page 115 PRESERVES - Please LOOSEN jar lids P7116 Jar Preserved Fruit, one jar any variety P7117 Jar Pickled Sliced Cucumbers P7118 Jar Pickled Onions, sweet P7119 Jar Pickled Red Cabbage P7120 Jar Pickles, Zucchini P7121 Jar Pickles, Mustard, mixed P7122 Jar Pickles, Cauliflower P7123 Jar Pickles, Green Tomato P7124 Jar Pickles, A.O.V. – name of variety MUST BE on label & entry form P7125 Jar Relish, any variety – name of variety MUST BE on label & entry form P7126 Jar Chutney, Tomato, ripe, P7127 Jar Chutney, A.O.V. - name of variety MUST BE on label & entry form P7128 Bottle Tomato Sauce P7129 Bottle Plum Sauce P7130 A.O.V. Sauce - name of variety MUST BE on label & entry form BEST EXHIBIT PRESERVES - DONATED BY GAWLER AH&F SOCIETY BRINGING BACK THE OLD - The 70S P8131 Seed Cake, carraway P8132 Date Cake P8133 Napoleon Cake P8134 Powder Puffs, 3, filling of choice P8135 Welsh , 6, not iced (pastry case, jam & cake mixture with a narrow pastry cross on top) This is a surprisingly easy recipe for miniature cakes. The filling is not actually cheesecake but rather a light golden cake with a surprise filling of jam visit: www.foodandtools.com/2012/06/23/welsh-cheese-cakes/ for the recipe BEST EXHIBIT BRINGING BACK THE OLD - DONATED BY MD & PA KALLESKE

page 114 page 115 CAKE COMPETITIONS RICH FRUIT CAKE (P9209) & GENOA CAKE (P9201) Competitions are held state wide organised by the Agricultural Societies Council of SA and Sponsored by SUNBEAM FOODS PTY LTD and ANGOVES WINES The Rich Fruit Cake and Genoa Cake Competition is a state-wide event organised by the Agricultural Societies Council of SA Inc and sponsored by SUNBEAM FOODS PTY LTD. Semi- finals are held at various South Australian Country Shows on a rotational basis, with the semi- final winners competing at the State Championship held during the Royal Adelaide Show. PRIZE MONEY: SEMI FINALS Fruit Cake 1ST $60.00 - 2ND $25.00 - 3RD $10.00 Genoa Cake 1ST $50.00 - 2ND $20.00 - 3RD $10.00

PRIZE MONEY: STATE FINAL Fruit Cake 1ST $250.00 - 2ND $100.00 - 3RD $50.00 Genoa Cake 1ST $250.00 - 2ND $75.00 - 3RD $40.00 The FRUIT CAKE is to be made to the following Recipe RECIPE MUST BE USED & CAKE IS NOT TO BE ICED (Use Sunbeam Food products where possible) INGREDIENTS: 250g , 250g dark brown sugar, 6 eggs, 250g sultanas, 250g , 200g currants, 100g dates, 60g chopped red glace , 60g mixed peel, 60g chopped , 375g plain flour, 1 tsp baking powder, 1 tsp mixed spice, 200ml sherry or brandy. METHOD: Chop fruits, mix together and soak in the sherry or brandy overnight. Sift together flour, baking powder and spice. Cream together butter and sugar. Add eggs one at a time, beating well after each addition, then alternately add fruit and flour and lastly chopped nuts. Mix thoroughly. Place mixture in a well prepared tin (square) 19-22cm, and bake in a slow oven for approximately three to three and a half hours. Note: Fruit should be cut to the size of currants. The GENOA CAKE is Exhibitor’s own recipe. It should contain sultanas, cherries & almonds. There is to be NO restriction on the ingredients used.

HINTS FOR ABOVE COMPETITIONS: SEMI FINALS: 1. Cakes should be cooked evenly all over – top, bottom and sides RICH FRUIT CAKE should be of even colour. Points to be deducted for uneven cooking. 2017 Show Season - 2. Cakes must be well cooked right through – no damp or soggy Melrose (30th Sept) patches. & Kapunda (28th Oct) 3. Fruit should be evenly distributed throughout cake. 2018 Show Season - 4. Fruit should be moist and clean. Gawler (1st-2nd Sept) 5. Cake should be of a good even shape. & Jamestown (1st Oct) 6. Points to be deducted for – cake rack marks, burnt edges, pieces of GENOA CAKE paper or foil which were not removed properly from cake, marks on 2017 Show Season - cake from careless removal of paper. Quorn (24th Sept) 7. All cakes will be cut by the judge. & Eudunda (12th Nov) 8. Points to be allocated as follows: 2018 Show Season - Appearance 20 points Balaklava (22nd Sept) Cooking 10 points & Melrose (29th Sept) Texture 10 points Flavour 10 points THERE IS NO ENTRY FEE PLEASE CONTACT THE SECETARY OF THE ABOVE SHOWS FOR FURTHER INFORMATION. PLEASE NOTE: GAWLER SHOW HOSTING SEMI FINALS, GENOA CAKE (P1049) ENTRIES WILL BE INCLUDED IN THIS COMPETITION. page 116 page 117 LAUCKE/CWA SCONE MIX COMPETITION - P9200 Sponsored by Laucke Flour Mills & SA Country Women’s Association

JUDGING GUIDELINES Scones are to be made using the Laucke Country Women’s Scone Mix. Scones will alternate each year between Sweet and Savoury. 2017/2018 - Sweet. 5 SWEET scones to be presented for judging. The scones should be approximately 5cms in diameter, well risen, straight sides, no flour on the base, thin golden crust top and bottom. They should be fine, moist texture, good crumb, good flavour and according to type.

ENTRANTS PLEASE NOTE: you do not have to follow the recipe on the back of the box. You use the mix as a base only.

GENERAL OUTLINE Entrants are eligible to win one local final. Winners of local shows are eligible to enter the semi final at the appropriate Association Show (eg. Gawler Show Winner is eligible for the NASA Semi Final held in March). The semi final MUST be separate to the host show local competition. Semi Final winners are eligible to enter the State Final to be held at the 2017 Royal Adelaide Show. Revenue from sales of Laucke CWA Scone Mix is used to assist drought affected families. Prize Allocation LOCAL 1st Laucke Goods Hamper (value approx $20) 2nd Laucke Country Women’s Scone Mix (1 x 1.2kg, value approx $5.50) 3rd Laucke Country Women’s Scone Mix (1 x 1.2kg, value approx $5.50) ASSOCIATION 1st $40.00 cash 2nd $20.00 cash 3rd $10.00 cash STATE 1st $200.00 cash 2nd $75.00 cash 3rd $40.00 cash page 116 page 117