CLASS J – CULINARY
Directors – Carl Pertuset & Scott Cayton
1.There will be no entry fees for this department.
2.The exhibitor must produce all articles exhibited in this department.
3.If any article, in the opinion of the judge, is not entered in its proper class it will not be considered in the award of premiums.
4.Entries will be accepted between 1:00 p.m. and 4:00 p.m. Sunday before the fair and between 8:00 a.m. and 12:00 noon Monday of the fair. Entries must be in place by 12:00 noon Monday of the fair and must remain on exhibit throughout the entire fair. Items will be released between 12:00 noon and 4:00 p.m. Sunday after the fair.
5.Premiums for this department must be picked up at the Culinary Department during the release times listed in rule 4.
6.The Fair Board and its Directors will not be responsible for the loss of exhibits or ribbons.
7.Ribbons for 1st, 2nd, and 3rd place will be awarded in each class. Premiums for each class will be 1st Place – $3.00, 2nd Place – $2.00, and 3rd Place – $1.00.
8.All jars and glasses must have new rings and lids. No decorations or decorative tops may be added to the jars. Decorative flat seals are acceptable.
9.Exhibitors are limited to two entries per class and to Scioto County residents.
10.The “Any Other Variety” classes may be further divided if entries warrant. Each entry in these classes must be named as to variety.
11.All cakes and pies must be a one-quarter section. All cakes, bread, pies, cookies, and rolls must be in a plastic bag and be on a paper plate. Icings on cakes should be the same color as the cake – e.g. white icing on white cake, chocolate icing on chocolate cake, etc.
12.Decisions of the judge or judges are final.
13. All premiums for an exhibitor that total less than $10.00 will be paid in cash at the time the exhibits are released. The exhibitor must sign a voucher stating that they have received payment. Premiums of $10.00 or more will be paid by check, but must be picked up at the time exhibits are released. No premiums will be mailed to anyone after the fair. Premiums not picked up at the time of dismissal will be considered a donation to the Society.
YEAST BREAD (ONE HALF LOAF)
Note: All exhibitors in the Culinary Department will receive a coupon for Red Star Yeast. The winners in classes 1-3 will receive an additional award from Red Star Yeast.
QUICK BREAD (ONE HALF LOAF)
ROLLS(ONE HALF DOZEN)
BUTTER CAKES (1/4 SECTION)
18.Angel Food (Not Iced)
19.Sponge (Not Iced)
20.Any Other Variety
25.Any Other Variety
BARS(ONE HALF DOZEN)
29.Any Other Variety
FUDGE(6 ONE INCH SQUARES)
32.Any Other Variety
COOKIES(ONE HALF DOZEN)
39.Any Other Variety
CANNED FRUIT (QUART OR PINT JARS)
57.Any Other Variety
CANNED MEAT (QUART OR PINT JARS)
63.Any Other Variety
CANNED VEGETABLES (QUART OR PINT JARS)
65.Beans, Green String
66.Beans, Yellow Wax
81.Any Other Variety
PRESERVES(PINT OR HALF PINT JARS)
101.Any Other Variety
JAMS AND FRUIT BUTTERS (PINT OR HALF PINT JARS)
118.Any Other Variety
JELLIES (HALF PINT JELLY GLASSES)
134.Any Other Variety
PICKLES, CATSUP, RELISHES, ETC. (QUART OR PINT JARS)
136.Cucumber Pickles, Sweet
137.Cucumber Pickles, Dill
144.Bread & Butter Pickles (Appearance Considered)
153.Any Other Fruit or Vegetable Juice
155.Sweet Cucumber Relish
156.Dill Cucumber Relish
161.Any Other Variety
162.Quart of Strained Honey
163.1 Pound Homemade Hard Soap
164.1 Pound Rendered Lard (In Sealed Container)
165.1 Pound Homemade Butter
166.Any Other Item Not Listed