CLASS J – CULINARY
Directors – Carl Pertuset & Scott Cayton
Superintendent –
Rules:
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)
1.White
2.Rye
3.Whole Wheat
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)
4.Nut
5.Date Nut
6.Banana
7.Zucchini
8.Pumpkin
ROLLS(ONE HALF DOZEN)
9.Parkerhouse
10.Clover Leaf
11.Yeast Biscuit
12.Sweet Rolls
13.Crescent Rolls
BUTTER CAKES (1/4 SECTION)
14.White
15.Yellow
16.Spice
17.Chocolate
18.Angel Food (Not Iced)
19.Sponge (Not Iced)
20.Any Other Variety
PIES(1/4 SECTION)
21.Apple
22.Cherry
23.Peach
24.Berry
25.Any Other Variety
BARS(ONE HALF DOZEN)
26.Chocolate Brownies
27.Butterscotch
28.Coconut
29.Any Other Variety
FUDGE(6 ONE INCH SQUARES)
30.Chocolate
31.Peanut Butter
32.Any Other Variety
COOKIES(ONE HALF DOZEN)
33.Plain Sugar
34.Brown Sugar
35.Oatmeal
36.Chocolate Chip
37.Peanut Butter
38.Doughnuts
39.Any Other Variety
CANNED FRUIT (QUART OR PINT JARS)
40.Apples
41.Applesauce
42.Blackberries
43.Cherries
44.Crabapples
45.Cranberries
46.Grapes
47.Huckleberries
48.Peaches, Yellow
49.Peaches, White
50.Pears
51.Pineapple
52.Plums
53.Raspberries, Black
54.Raspberries, Red
55.Rhubarb
56.Strawberries
57.Any Other Variety
CANNED MEAT (QUART OR PINT JARS)
58.Beef
59.Pork
60.Sausage
61.Mincemeat
62.Chicken
63.Any Other Variety
CANNED VEGETABLES (QUART OR PINT JARS)
64.Asparagus
65.Beans, Green String
66.Beans, Yellow Wax
67.Beans, Shelled
68.Beans, Lima
69.Beets
70.Cabbage
71.Carrots
72.Corn, Yellow
73.Corn, White
74.Kale
75.Peas
76.Pumpkin
77.Soup Vegetables
78.Spinach
79.Sweet Potatoes
80.Tomatoes
81.Any Other Variety
PRESERVES(PINT OR HALF PINT JARS)
82.Apple
83.Blackberry
84.Cherry
85.Crabapple
86.Cranberry
87.Currant
88.Gooseberry
89.Grape
90.Marmalade
91.Peach
92.Pear
93.Plum
94.Raspberry, Black
95.Raspberry, Red
96.Rhubarb
97.Strawberry
98.Tomato
99.Watermelon
100.Zucchini
101.Any Other Variety
JAMS AND FRUIT BUTTERS (PINT OR HALF PINT JARS)
102.Apple
103.Blackberry
104.Cherry
105.Crabapple
106.Cranberry
107.Gooseberry
108.Grape
109.Huckleberry
110.Peach
111.Pear
112.Plum
113.Raspberry, Black
114.Raspberry, Red
115.Rhubarb
116.Strawberry
117.Tomato
118.Any Other Variety
JELLIES (HALF PINT JELLY GLASSES)
119.Apple
120.Blackberry
121.Cherry
122.Crabapple
123.Cranberry
124.Currant
125.Elderberry
126.Grape
127.Mint
128.Peach
129.Pear
130.Plum
131.Raspberry, Black
132.Raspberry, Red
133.Rhubarb
134.Any Other Variety
PICKLES, CATSUP, RELISHES, ETC. (QUART OR PINT JARS)
135.Spiced Apples
136.Cucumber Pickles, Sweet
137.Cucumber Pickles, Dill
138.Pickled Beets
139.Green Tomato
140.Mango
141.Mixed Pickles
142.Pickled Beans
143.Pickled Corn
144.Bread & Butter Pickles (Appearance Considered)
145.Zucchini
146.Tomato Catsup
147.Chili Sauce
148.Corn Salad
149.Peppers
150.Grape Juice
151.Blackberry Juice
152.Tomato Juice
153.Any Other Fruit or Vegetable Juice
154.Spaghetti Sauce
155.Sweet Cucumber Relish
156.Dill Cucumber Relish
157.Pepper Relish
158.Pasta Sauce
159.Salsa
160.Kraut
161.Any Other Variety
MISCELLANEOUS
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