| FEATURE CAKE—OPEN |
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| $10— First Prize; $5—Second Prize |
PineApple and Macadamia Loaf—
450g can of pineapple pieces, 1 cup SR Flour, ½ cup caster sugar, 1 cup desiccated coconut, 1 cup macadamias (toasted & chopped), 1 egg lightly beaten, ½ cup milk
Grease and paper 14cm x 21cm loaf tin. Drain pineapple well, discard syrup, chop pineapple. Sift flour into large bowl, stir in pineapple and add remaining ingredients. Mix well, spread into prepared tin. Bake in moderate oven approx. 45 minutes. Stand for 10 minutes before turning out on to a cloth covered wire rack to cool. |
| FEATURE CAKE—JUVENILE |
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| $10— First Prize; $5—Second Prize |
| Date Loaf—
1 cup chopped dates, ½ cup brown sugar (firmly packed), 2 tablespoons butter, ½ teaspoon bicarbonate soda, 200m1 boiling water, 1 egg, ¾ cup SR Flour, ¾ cup plain flour, 1 teaspoon ground ginger.
Place dates, sugar, butter and bicarb. soda in a mixing bowl. Pour boiling water over and mix well. Allow to stand until almost cold. Add beaten egg. Sift dry ingredients together and add gradually to mixture. Mix well. Pour into a greased bar tin and bake in a slow to moderate oven for 40-50 minutes. |
| Division A |
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Entry cards to be stapled to paper plates.
Bar Tin: approximately 9" x 4 ½" x 3" or 22cm x 8cm x 11cm |
| 1 | Plain Scones (6) |
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| 2 | Pumpkin Scones (6) |
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| 3 | Pikelets (6) |
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| 4 | Jam Drops (6) |
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| 5 | Plate of Biscuits (6)—two each of 3 varieties |
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| 6 | Gingerbread |
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| 7 | Muffins (6) any variety (no packet mix) |
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| 8 | Plum Pudding - Boiled in cloth |
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| 9 | Plum Pudding - Steamed |
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| 10 | Date Loaf |
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| 11 | Small cakes - patty tins - un-iced |
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| 12 | Chocolate Cake - bar tin - iced on top only |
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| 13 | Orange Cake - bar tin - iced on top only |
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| 14 | Cinnamon Tea Cake |
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| 15 | Health Loaf— |
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| 1 cup bran, ¾ cup sugar, ¾ cup sultanas, 1 ¼ cups milk, ¾ cup chopped dried apricots, 1 ½ cups SR Flour—
Mix bran, apricots, sultanas, sugar and milk. Let stand for 2 hours or over night. Sift flour and add to soaked mixture, stirring well. Place in greased bar tin. Bake in a moderate oven for approx 1 hour. |
| 16 | Packet Cake - any variety |
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| 17 | Sponge Sandwich - jam filled - not iced |
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| 18 | Boiled Fruit Cake - square or round 20cm tin |
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| 19 | Pumpkin Fruit Cake - 20cm round tin |
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| 20 | Slice - Baked (6) - any variety |
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| 21 | Slice - Unbaked (6) - any variety |
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| 22 | Machine Made Bread |
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| 23 | Any other variety cake e.g. carrot, banana, coconut etc. |
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| 24 | Novelty Iced Cake |
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|
| B: JAMS AND JELLIES |
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| All jars must have a screw top which is easily removable for judging. Jars must have two labels —one on the bottle and one on the lid. Do not cover entire jar with labels |
| 25 | Lemon Butter |
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| 26 | Grape Jam |
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| 27 | Peach Jam |
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| 28 | Tomato Jam |
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| 29 | Fig Jam |
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| 30 | Apricot Jam |
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| 31 | Any other variety Jam |
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| 32 | Any other variety Jelly |
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| 33 | Any other variety Butter |
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| C: MARMALADE |
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All jars must have a screw top which is easily removable for judging. Jars must have two labels —one on the jar and one on the lid. Do not cover entire jar with labels. |
| 34 | Sweet Orange Marmalade |
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| 35 | Grapefruit Marmalade |
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| 36 | Three Fruit Marmalade |
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| 37 | Any other variety Marmalade |
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| D: PICKLES, CHUTNEY AND PRESERVES |
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All jars must have a screw top which is easily removable for judging. Jars must have two labels - one on the lid and one on the jar. Do not cover the entire jar with labels. |
| 38 | Mixed Pickles -Mustard |
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| 39 | Tomato Chutney |
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| 40 | Tomato Sauce - bottle not jar |
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| 41 | Tomato Relish |
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| 42 | Pickled Onions |
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| 43 | Any other variety Chutney |
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| 44 | Any other variety Relish |
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| 45 | Any variety Preserves |
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| 46 | Any variety Mayonnaise |
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| E: CONFECTIONERY |
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| Entry cards to be stapled to paper plates. |
| 47 | Marshmallows (6) |
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| rolled in coconut - 1" (25mm) square |
| 48 | Chocolate Fudge (6) 1" (25mm) square |
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| 49 | Plain Toffee (6) - patty papers |
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| 50 | Coconut Ice (6) 1" square |
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| 51 | French Jellies (6) |
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| 52 | Rocky Road (6) |
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| 53 | Rum Balls (6) |
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|
| JUVENILE COOKERY |
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Must be the work of the exhibitor
Age to be on entry card—16 years and under or 10 years and under |
| 54 | Plain Scones (6) |
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| 55 | Pikelets (6) |
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| 56 | Chocolate Cake - bar tin - iced on top only |
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| 57 | Small Cakes - Patty Papers - iced not decorated |
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| 58 | Muffins (6) Chocolate Choc Chip |
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Recipe: 90gm butter (melted), 2 ½ cups SR Flour, ½ cup cocoa, ¾ cup caster sugar,1 egg (lightly beaten), 1 1/3 cups milk, 1 ¼ cups chocolate chips (save some for the top)
Combine all dry ingredients in a large bowl. Add other ingredients and mix well. Spoon mixture into greased muffin tins and place saved choc chips on top. Bake in a moderate (200°) oven for 25minutes. Turn out on to wire rack to cool. |
| 59 | Packet Cake - any variety |
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| 60 | Slice - unbaked (6) |
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| 61 | Anzac Biscuits (6) |
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| 62 | Chocolate Fudge (6) - 1" (25mm) square |
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| 63 | Toffees - Plain (6) - patty papers |
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| 64 | Rocky Road (6) -1" (25mm) square |
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| SCHOOL COOKERY |
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Entries to be displayed on white paper plates.
Child's name to be attached. |
| 65 | Kindergarten: Decorated Milk Arrowroot Biscuits (4) |
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| 66 | Prep- Year I: Decorated Milk Arrowroot Biscuits (4) |
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| 67 | Year 2-3: Decorated Gingerbread Men (2) |
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| 68 | Year 4-5: Decorated Patty Cakes (6) |
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| 69 | Year 6-7: Edible Necklace (made from lollies, macaroni, dough etc.) |
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| 70 | High School: Novelty Decorated Cake (Decoration only to be judged) |
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