Handicraft & Home Produce

 Handicrafts.

 

  1. A draught excluder.
  2.  A pair of knitted bootees.
  3.  An item to warm your hands, feet or neck.
  4.  A Wedding Day greetings card – any medium or size.
  5.  A soft toy – any medium.
  6.  Make do and mend -a new item from old. Please state source of material.
  7.  An item incorporating tapestry or canvas work.
  8.  Two metres or more of Wedding Bunting.
  9.  An item made with hand made felt.
  10.  An item incorporating applique or patchwork.

Entry fee to all classes 30p. Prizes ~ 1st-£3, 2nd – £2, 3rd- £1.

Preserves

  1.  A jar of chutney, any variety.
  2.  A jar gooseberry chutney.
  3. A jar of strawberry jam.
  4.  A jar of stone fruit jam.
  5.  A jar of grapefruit marmalade.
  6. Lemon Curd.
  7.  A fruit liqueur.

Baking

  1.  An undecorated chocolate cake.
  2.  5 Muffins.
  3.  A Fruit Tart.
  4.  5 Shortbread biscuits.
  5.  A Quiche.
  6.  5 Sausage Rolls
  7.  Ladies competition – a decorated birthday cake (Prize – a bottle of sherry.) SPONSORED BY THELMA MACARTER
  8.  Gentleman’s competition – Bara Brith without yeast(Prize – a bottle of whisky.) SPONSORED BY VALE CARPETS

Entry to all classes 30p. 1st prize £3, 2nd £2, 3rd £1.

 

Tips for Baking and Preserves 

Baking

An apple tart has a layer of pastry on a plate, a layer of fruit and a layer of pastry on top.

A Victoria sandwich has two even layers with a filling (usually of raspberry jam) and a sprinkling of castor sugar on top.

Preserves

Do not use jars with proprietary names on the bottles or lids.

Jams, jellies and marmalades should be filled to the very top of the jars.  Pickles and chutneys should have a slight head-space.

Labels should be places neatly within the seams of the jars.

Labels should include type of preserve, main fruit used and full date made.

Information about any hot spices in a preserve should be on the label.

Lemon or orange curd should not be covered with solid covers.  Cellophane covers and waxed discs should be used.

Chutneys and pickles should be covered with a solid, vinegar proof lid.

Keeping chutneys for at least two months improves the flavour.