PAVILION EXHIBITS
Entry Fees: 50c except where otherwise stated. Late entries will pay DOUBLE entry fee.
ENTRIES CLOSE THURSDAY,
1st APRIL 2010
Pavilion Entries to
Mrs W Earwicker, 210 Morrison Road, Longwarry North. 3816. Mobile 0417 352 258; email: wae@dcsi.net.au
All Exhibits must be staged between 9.00am and 12.00 noon, on Friday, 2nd April with the exception of Photography which must be in the hands of the stewards by Thursday 25th March.
Pavilion open to the public on Show Day between 10.00am and 3.00pm when everyone, except stewards, must leave the Hall.
Exhibits must not be removed until 3.15pm on
Saturday, 3rd April.
Greatest care is taken of all exhibits but the Society will not be responsible for any loss or damage. All prize money to be collected on the day of the Show. Exhibitors are asked to check prize money before leaving the Shed and, if possible, collect their exhibits.
Please refer to General Rules and Regulations
The William C. Else Trophy will be awarded to the Most Successful Exhibitor in the Shed.
The C & J McDermid Trophy will be awarded to the Most Successful Family in the Shed. A family consists of the parents and children under 18 years OR the grandparents and grandchildren under 18 years.
PHOTOGRAPHY
ALL PHOTOGRAPHY TO BE IN THE HANDS OF THE PAVILION SECRETARY BY THURSDAY 25TH MARCH
Voucher for Best Photograph.
STEWARDS: W. Earwicker
Prizes: 1st $1.00, 2nd 50c.
The Society reserves the right to grade entries. No frames. No size limit but not too big, please.
VAS Ltd. Photography Competition
|
1
|
Unframed, not larger than 20x30cm, may be mounted(mount no larger than 3cm), black & white or colour. Subject: “Life on the Land”
Professional photographers not eligible
|
A GRADE (experienced photographers)
|
2
|
Landscape
|
|
3
|
|
|
4
|
Garden Scene
|
|
5
|
Farm Activity/Inhabitants
|
|
6
|
Urban Scene
|
|
7
|
Animal, Bird, Insect or Reptile
|
|
8
|
Child
|
|
9
|
Flower/Leaf Study
|
|
10
|
Architecture(all or part of any building
|
|
11
|
Sunset or Sunrise
|
|
12
|
People (2 or more)
|
|
13
|
Nature (untouched by the hand of man)
|
|
14
|
Open
|
B GRADE
|
15
|
Open
|
|
16
|
Nature (untouched by the hand of man)
|
|
17
|
People (2 or more)
|
|
18
|
Sunset or Sunrise
|
|
19
|
Architecture(all or part of any building
|
|
20
|
Flower/Leaf Study
|
|
21
|
Child
|
|
22
|
Animal, Bird, Insect or Reptile
|
|
23
|
Urban Scene
|
|
24
|
Farm Activity/Inhabitants
|
|
25
|
Garden Scene
|
|
26
|
Water Scene
|
|
27
|
Landscape
|
ART
Prizes: Adult 1st-$2.00, 2nd $1.00 Children 1st- $1.00, 2nd - 50c
STEWARDS: Sue & Christine
|
|
ADULT ART
|
|
28
|
Black and White Sketch
|
|
29
|
Acrylic
|
|
30
|
Oils
|
|
31
|
Pastel
|
|
32
|
Watercolour
|
|
33
|
Any Other Media
|
|
34
|
Community Art Class only, any media
|
|
|
(Childrens entry fee: 20c)
|
|
|
SECONDARY STUDENTS ART
|
|
35
|
Black and White Sketch
|
|
36
|
Pastel
|
|
37
|
Acrylic
|
|
38
|
Watercolour
|
|
39
|
Any Other Media
|
|
|
PRIMARY STUDENTS ART
|
|
40
|
Pre School
|
|
41
|
Prep
|
|
42
|
Grade 1
|
|
43
|
Grade 2
|
|
44
|
Grade 3
|
|
45
|
Grade 4
|
|
46
|
Grade 5
|
|
47
|
Grade 6
|
|
|
PRIMARY STUDENTS CRAFT
|
|
48
|
Prep
|
|
49
|
Grade 1 & 2
|
|
50
|
Grade 3 & 4
|
|
51
|
Grade 5 & 6
|
CHILDREN UNDER 18
(Children are welcome to enter in other sections)
Trophy for Most Successful Exhibitor
Prizes: 1st $1.00, 2nd 50c.
|
52
|
Any item from Preserves Section
|
|
53
|
Article of Needlework – Secondary Student
|
|
54
|
Article of Needlework – Primary Student
|
|
55
|
Article of Craft – Secondary Student
|
|
56
|
Article of Craft – Primary Student
|
|
57
|
Pumpkin, 1
|
|
58
|
Tomatoes, 4
|
|
59
|
Zucchini, 3
|
|
60
|
Vegetable not mentioned
|
|
61
|
One Flower
|
|
62
|
Arrangement of Flowers and Foliage
|
|
63
|
Container of Foliage
|
|
64
|
Succulents grown in a container
|
|
65
|
Decorated Hard Boiled Egg
|
|
66
|
Creature made from Garden Material
|
|
67
|
Decorated Boot
|
|
68
|
Decorated Bought Biscuits, 4
|
|
69
|
Cake from Cake Mix
|
|
70
|
Cup (Patty) Cakes, 4
|
|
71
|
Scones, 4
|
|
72
|
Pikelets, 4
|
|
|
VAS LTD JUNIOR BOILED FRUIT CAKE COMPETITION sponsored by Sunbeam Foods
First Prize at Society level - $5.00
First Prize at Group level - $10.00
Prizes at State Final - First - Plaque and $55.00; Second - $30.00; and Third - $15.00
|
|
73
|
V.A.S. Ltd. JUNIOR, BOILED FRUIT CAKE.
Recipe: - 375g Sunbeam Mixed Fruit. 2 eggs lightly beaten, ¾ cup brown sugar, 2 tablespoons marmalade, teaspoon mixed spice, 1 cup self-raising flour, ½ cup water, 1 cup plain flour, 125g butter, ¼ teaspoon salt, ½ teaspoon bicarbonate of soda, ½ cup sherry
Here’s what you do - Place the SUNBEAM MIXED FRUIT, sugar, spice, water and butter in a saucepan and bring to the boil. Simmer gently for 3 minutes, then remove and allow to cool. Add sherry, eggs and marmalade, add bicarbonate soda, stir, mixing well. Fold in the sifted dry ingredients then place in a greased and lined 20cm cake tin. Bake in a moderately slow oven for 2½ hours, or until cooked when tested.
|
Regulations VAS Ltd Junior Boiled Fruit Cake Competition:
1. 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.
2. 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.
3. An exhibitor is only eligible to represent one Group in the State Final.
4. An exhibitor having won at Group level cannot compete further until after the Royal Melbourne Show.
5. Each cake must be the bona fide work of the exhibitor.
6. 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.
PRESERVES
PRIZES: 1st - $1.00. 2nd – 50c
TROPHY for best Exhibit
STEWARDS: G. Kellaway and L. Stephenson
EXHIBITORS PLEASE NOTE: All exhibits to be in ordinary household jars or glasses. Plain labels only.
|
74
|
Fruit Jelly
|
85
|
Home Made Drink
|
|
75
|
Jelly, any other variety
|
86
|
Tomato Relish
|
|
76
|
Fig Jam
|
87
|
Relish, any other variety
|
|
77
|
Apricot Jam
|
88
|
Mustard Pickle
|
|
78
|
Raspberry Jam
|
89
|
Tomato Sauce
|
|
79
|
Strawberry Jam
|
90
|
Plum Sauce
|
|
80
|
Plum Jam
|
91
|
Sauce, any other variety
|
|
81
|
Jam, any other variety
|
92
|
Tomato Chutney
|
|
82
|
Jam, 2 or more varieties
|
93
|
Chutney, any other variety
|
|
83
|
Fruit Butter
|
94
|
Pasta Sauce
|
|
84
|
Marmalade
|
95
|
Preserved Fruit
|
COOKING
STEWARDS: D.Patten, S.Smithers
Please note: No cake to be iced unless stated. No bought cake or pastry mix unless specified. All large cakes to be on a board or thick cardboard covered with foil. Name of exhibitor to be on bottom of board or plate. Remove paper from bottom of cakes. Exhibits to be made prior to Judging day
TROPHY FOR MOST SUCCESSFUL EXHIBITOR
Regulations for Senior Rich Fruit Cake Competition
1. 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.
2. 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.
3. An exhibitor is only eligible to represent one Group in the State Final.
4. An exhibitor having won at Group level cannot compete further until after the Royal Melbourne Show.
5. Each cake must be the bona fide work of the exhibitor.
6. 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.
|
|
SUNBEAM FOODS RICH FRUIT CAKE COMPETITION
Prizes at Society level – First $10.00, Second $5.00
First Prize at Group Final - $20.00.
Prizes at State Final: First $50.00, Second - $30.00 and Third - $20.00
|
|
96
|
SUNBEAM FOODS -RICH FRUIT CAKE
sponsored by SUNBEAM FOODS
Recipe:- 250g sultanas, 250g chopped raisins, 250g currants, 125g chopped mixed peel, 90g chopped glace cherries, 90g chopped blanched almonds, 1/3 cup of sherry or brandy, 250g plain flour, 60g self-raising flour, ¼ teaspoon grated nutmeg, ½ teaspoon ground ginger, 1/8 teaspoon ground cloves, 250g butter, 250g soft brown sugar, 1 teaspoon lemon essence or finely grated lemon rind, ½ teaspoon almond essence, ½ teaspoon vanilla essence, 4 large eggs. (N0 cinnamon).
Here’s what you do - Mix together all the fruit and nuts and sprinkle with the sherry or brandy, cover and leave for 1 hour or overnight preferably. Sift together the flours and spices. Cream together butter, sugar and essences. Add eggs one at a time beating well after each addition. Then alternately add flour and fruit mixture. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon. Place the mixture in a prepared square or round tin no larger than 20cm and bake in a slow oven for approximately 3½ to 4 hours. Allow cake to cool in tin.
Note: To ensure uniformity and depending on the size of, it is suggested that raisins be snipped into 2 or 3 pieces; cherries into 4 to 6 pieces; and almonds crossways into 3 to 6 pieces.
|
PRIZES: 1st = $2.00; 2nd = $1.00
|
97
|
Nut & Date Loaf
|
106
|
Muffins, 4
|
|
98
|
Plain Scones,4
|
107
|
Carrot Cake, any recipe
|
|
99
|
Fruit Scones,4
|
108
|
Unbaked Slice, 4
|
|
100
|
Sultana Cake
|
109
|
Boiled Fruit Cake
|
|
101
|
Orange Cake
|
110
|
Pikelets, 4
|
|
102
|
Chocolate Cake
|
111
|
Shortbread, 4
|
|
103
|
Cooked Slice, 4
|
112
|
Biscuits, 4, 2 varieties
|
|
104
|
Sponge, any type
|
113
|
Decorated Cup (patty) Cakes, 4
|
|
105
|
Sausage Rolls, 4
|
114
|
Own Choice
|
