Animal Nursery. RECIPES FOR COOKERY SECTION RICH FRUIT CAKE Class 3 INGREDIENTS 2 cups sultanas 1 1 / 2 A VISIT IS A MUST FOR THE CHILDREN

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1 SECTION K RECIPES FOR COOKERY SECTION RICH FRUIT CAKE Class 3 INGREDIENTS 2 cups sultanas cups chopped seeded raisins cups currants cup chopped mixed peel cup chopped red glaced cherries cup chopped blanched almonds cup sherry or brandy or rum 2 cups plain flour / 4 teaspoon grated nutmeg teaspoon ground ginger teaspoon ground cloves / 4 teaspoon salt 250g butter cups soft brown sugar 4 eggs 2 tablespoons marmalade teaspoon almond essence teaspoon vanilla essence 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 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. Animal Nursery A VISIT IS A MUST FOR THE CHILDREN HELP WITH FEEDING THE ANIMALS IS ALWAYS APPRECIATED. ORGANISERS: MARINA RIX Di Lovell SECTION K COOKERY All Competitors/Exhibitors are required to sign the appropriate indemnity waiver one form covers all sections. (except Horses) STEWARDESS: D. Pollard (03) ; A. Baird (03) ; M. Cain (03) ; J. Baird (03) To be read in conjunction with the General Rules. NB: Entries close Friday 9th August 206. Late Entries or changes cannot be accepted later than 2 midday Thursday 25th August 206 Stewardesses will receive Entries 0.00 a.m p.m. on Friday 26th August 206. 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 28th August. The Pavilion will be closed at 4.30 p.m. on Sunday 28th August. Articles to be collected after 5.00 p.m. Sunday. Any exhibit not collected by.00 a.m. Monday 29th Augustt, will be disposed of by Steward in charge of Pavilion. ADULT SECTION No professional may compete and entries must be bona fide work of the exhibitor. ENTRY FEE: 50 unless specified POLLY ROBINSON MEMORIAL PRIZE: Prize money to the value of $50 donated by Judy Robinson. To be awarded to the most successful competitor decided on a points system. Prize money: First $2; Second $ Prize money for classes -33 has been kindly donated by: Marj Worrell $50 and Warrananga Merino Stud $

2 ADULT'S SECTION Class. Decorated Cake, single tier, anniversary or birthday. Decorations to be home-made. Entry Fee: 70 - First $5; Second $2.50; 2. Decorated Child's Birthday Cake 3. Rich Fruit Cake (not iced) as per recipe on page Sandwich Sponge 5. Banana Cake, to be cooked in bar tin 6. Slice, unbaked, Six pieces 7. Dish of Six Plain Scones 8. Dish of Six Fruit Scones 9. Boiled Fruit Cake 0. Orange Cake. Six Lamingtons, not sponge (maximum size 5cm Cube) 2. Raisin and Nut Roll 3. Health Cake (recipe to be attached to entry) 4. Chocolate Cake, iced 5. Sultana Cake 6. Chocolate Mud Cake 7. Plate of Biscuits, not decorated, three different recipes, three of each recipe 8. Fruit Slice, Six pieces only - oven baked 9. Apple Slice, Six pieces only - oven baked 20. Six Queen Cakes, with currants, to be cooked in tins 2. Plate of Home-made Chocolates and/or Easter Eggs 22. Plate of Coconut Ice 23. Collection of Dried Fruit Cookery, at least Six varieties to be displayed on a tray. Entry Fee: Plain Damper 25a. Cold Plum Pudding (Basin) 25b. Cold Plum Pudding (Cloth) Please read the rules and regulations Collection of of Three Three varieties, varieties, two two of of each each after-dinner after-dinner accompaniments accompaniments Loaf of hand-made Bread - White Loaf of hand-made Bread - Wholegrain 29 Loaf of machine made Bread White 3. Loaf of machine made Bread - White 30 Loaf of machine made Bread Wholegrain Sweet Loaf of pie machine using home made made Bread pastry - Wholegrain 33. Sweet pie using home made pastry ARE EXTENDED TO ALL THE JUDGES STEWARDS AND HELPERS WHO WILL BE ASSISTING THROUGHOUT THE SHOW. The home grown taste of Sunraysia Look for LenCiA, CRUNCHA & Mr D's in all Shops and Supermarkets 538 BENETOOK AvENUE, mildura

3 VAS Carrot Cake Competition Proudly sponsored by Rocky Lamattina & Sons Open to carrot cake enthusiasts everywhere Cookery competitions Carrot Cake Competitions Proudly sponsored by Rocky Lamattina & Sons VAS Carrot Cake Open to carrot cake enthusiasts everywhere VAS Carrot and Date Muffins A competition for junior cake bakers under 8 Rules and Regulations. The carrot cake competitions follows the show-group-state level of competition 2. An exhibitor having won at a Show, will bake another cake for entry in the Group Final; the winner will then be required to bake a further cake for the State Final 3. Exhibitors are to follow the recipe and specifications (listed over) 4. An exhibitor having won at show/field day level is not eligible to enter any other show/field day until after the Group judging, when, if not the winning entry, can compete further 5. An exhibitor is only eligible to represent one Group in the State Final 6. Each cake entered must be the bona fide work of the exhibitor 7. If for any reason a winner is unable to compete at Group or State Final level then the second placegetter is eligible to compete Prizes To be advised Hot Tips for exhibitors A well-kept competition cake making secret: lay a tea towel over the cake rack before turning the cake out to prevent the imprint of the cake rack appearing on your competition cake Olive oil, to grease 350g of grated carrot cup (50g) self-raising flour /2 cup (75g) plain flour teaspoon bicarbonate of soda /2 teaspoon ground cinnamon /2 cup (80g) brown sugar /2 cup (25mls) oil /2 cup (25mls) golden syrup 3 eggs teaspoon vanilla essence ½ cup chopped walnuts. Preheat oven to 70 C (a moderate oven). Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside 2. Sift the flours, bicarbonate of soda and cinnamon into a large bowl 3. Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined 4. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined 5. Stir in the grated carrot and walnuts 6. Pour the mixture into the pan and bake for hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely 84 85

4 VAS Carrot and Date Muffins Competition Proudly sponsored by Rocky Lamattina & Sons A competition for junior cake bakers under 8 on the day of their local show/ field day 2 ½ cups Self-raising flour teaspoon ground cinnamon ¼ teaspoon ground nutmeg cup brown sugar (firmly packed) /3 cup chopped pitted dates cup coarsely grated carrot tablespoon orange marmalade cup canola oil 2 eggs, lightly beaten ¾ cup orange juice cup reduced fat milk JUNIOR BOILED FRUIT CAKE COMPETITION The Junior Boiled Fruit Cake Competition is open to those under 8 years of age on the day of the local show. An exhibitor, having won at a Country Show, will bake another cake for entry in the Group Final, the winner will then be requested to bake a further cake for the State Final at the next Royal Melbourne Show. The following recipe is compulsory for all entrants : Here's what you need:- 375g Mixed Fruit. Place the mixed fruit, sugar, spice, water ¾ cup brown sugar and butter in a large saucepan and bring to the boil teaspoon mixed spice 2. Simmer gently for 3 minutes, then remove ½ cup water from stove, add bicarb soda and allow to cool. 25g butter 3. Add the sherry, eggs and marmalade, ½ teaspoon bicarbonate soda mixing well. ½ cup sherry 4. Fold in the sifted dry ingredients then place in a greased and lined 20cm round cake tin. 2 eggs, lightly beaten 5. Bake in a moderately slow oven for.5 2 tablespoons marmalade hours or until cooked when tested. cup self-raising flour cup plain flour ¼ teaspoon salt. Pre heat oven to 90C (moderately hot) 2. Line a 2 hole muffin pan with, Round Paper Muffin Cases Classic White Muffin Cases Size (35mm Height x 90mm Wide x 50mm Base) 3. Sift dry ingredients into a large bowl; stir in dates, carrots. Then add the combined marmalade, oil, eggs, juice and milk. Mix until just combined 4. Spoon mixture evenly into Muffin paper cases in muffin pan. 5. Cook for 20 minutes. To test if muffins are cooked insert cake skewer; if it comes out clean the muffins are ready 6. Stand muffins in pan for 5 minutes before removing to cool. Show entries: Four (4) muffins per plate Regulations An exhibitor having won at a Show will bake another cake for entry in the Group Final; the winner will then be required to bake a further cake for the State Final at the next Royal Melbourne Show. An exhibitor having won at Show Level is not eligible to enter any other Show until after the Group judging, when, if not the winning entry, can compete further. An exhibitor is only eligible to represent one Group in the State Final. An exhibitor having won at Group Level cannot compete further until after the Royal Melbourne Show. Each cake entered must be the bona fide work of the exhibitor. If for any reason a winner is unable to compete at Group or State Final level then the second placegetter is eligible to compete. It is recommended that these rules be printed in the schedules under the appropriate class. Winners at Country Shows will be required to bake a second "Boiled Fruit Cake" in order to compete in the Group Final. The winner at the group level is required to bake a third cake for the state final Finalists are required to bake a third "Boiled Fruit Cake" for the State Final Judging at the Royal Melbourne Show. Group Secretaries should apply to VAS Ltd, listing each Society within their Group taking part in the Competition

5 SERVICING ALL OF SUNRAYSIA RING TIM ON QUALITY WORKMANSHIP GUARANTEED DID YOU KNOW YOUR TANK SHOULD BE PUMPED EVERY 3 YEARS OR YOU COULD BE DOING DAMAGE TO YOUR RELN DRAIN AND THE ENVIRONMENT bertalliseptic@bigpond.com SENIOR RICH FRUIT CAKE COMPETITION Rich Fruit Cake Competition (Senior & Open Classes) The following recipe is compulsory for all entrants. Here's what you need:- The Senior Rich Fruit Cake is to be cooked in a 20 cm square tin. 250g sultanas 250g chopped raisins 250g currants 25g chopped mixed peel 90g chopped red glace cherries 90g chopped blanched almonds /3 cup sherry or brandy 250g plain flour 60g self raising flour /4 teaspoon grated nutmeg /2 teaspoon ground ginger /2 teaspoon ground cloves 250g butter 250g soft brown sugar /2 teaspoon lemon essence OR finely grated lemon rind /2 teaspoon almond essence /2 teaspoon vanilla essence 4 large eggs Regulations An exhibitor having won at a show, will bake another cake for entry in the Group Final; the winner will then be required to bake a further cake for the State Final at the next Royal Melbourne Show. An exhibitor having won at Show Level is not eligible to enter any other Show until after the Group judging, when, if not the winning entry, can compete further. An exhibitor is only eligible to represent one Group in the State Final. An exhibitor having won at Group Level cannot compete further until after the Royal Melbourne Show. Each cake entered must be the bona fide work of the exhibitor. If for any reason a winner is unable to compete at Group or State Final level then the second place getter is eligible to compete. It is recommended that these rules be printed in the schedules under the appropriate class. Prizes: Winners at Country Shows will be required to bake a second "Rich Fruit Cake" in order to compete in the Group Final. The fourteen winners at Group level are required to bake a third "Rich Fruit Cake for the State Final Judging at the Royal Melbourne Show. Group Secretaries should apply to VAS Ltd listing each Society within their Group taking part in the Competition Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave for at least hour, but preferably overnight. 2. Sift together the flours and spices. Cream together the butter and sugar with the essences. Add the eggs one at a time, beating well after each addition, then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon. 3. Place the mixture into a prepared tin 20 cm and bake in a slow oven for approximately 3½ - 4 hours. Allow the cake to cool in the tin. NOTE: To ensure uniformity and depending upon the size, it is suggested the raisins be snipped into 2 or 3 pieces, cherries into 4 or 6 pieces and almonds crosswise into 3 or 4 pieces.

6 CHILDREN'S SECTION All Competitors/Exhibitors are required to sign the appropriate indemnity waiver one form covers all sections. (except horses) ENTRY MUST BE CHILD'S OWN WORK ENTRY FEE: 30 Prize money: First $2, Second $ 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. No packet Cakes unless specified PRIMARY SCHOOL SECTION - 2 years and under 34. Vanilla Cake (packet), ring tin 35. Chocolate Cake, square tin, iced 36. Buttercake, round tin 37. Plate of Three Arrowroot Biscuits decorated - 6 years and under 37a. Plate of Three Gingerbread Men decorated - 7 years and over 38. Six Plain Small Cakes, uniced 39. Six Plain Small Cakes, decorated 40. One Dish of Six Plain Scones 4. Plate of Cookies or Biscuits, own choice 42. Three Mini Pizzas using Muffins 43. Plate of Unbaked Small Cakes or Slice, own choice SECONDARY SCHOOL SECTION - 6 years and under 44. Plate of Six Cup Cakes, decorated 45. Chocolate Cake, iced and decorated 46. Plate of Six Plain Scones 47. Plate of Biscuits, three varieties, three of each 48. Banana Cake 49. Plate of Muffins (any variety) Ginger bread men decorated 5. Decorated Cake, novelty, (Vienna cream icing). 52. Decorated cake, formal icing. Prize money for Children s section donated by Warrananga Merino Stud $25. and Mrs J. Stockman-Smith $20, Mrs Anne Baird $20 Classes 34-5 $25 prize money donated by Miss M. Crang To entrants gaining highest number of points in Children's Section Primary First $7 Second $5.50 Secondary First $7 Second $