- A handmade apron
- A knitted matinee coat or cardigan for a baby.
- A cap or hat. (any medium or style)
- A Greeting Card — any medium or size.
- Make a room in a shoebox.
- Make do and mend —a new item from old. Please state source of material on card with item.
- A quilted table runner.
- 2 metres or more of bunting for a birthday party.
- A small item made of or decorated with hand made lace.
- Make a lined bag. Anything previously exhibited at Ruthin Show should not be entered.
Entry fee to all classes 30p. Prizes ~ 1st-£3, 2nd – £2, 3rd- £1.
- A jar of apple and mint jelly.
- A small jar beetroot chutney.
- A jar of rhubarb and orange jam.
- A jar of apricot jam.
- A small jar of plum jam.
- A small jar of lemon and lime marmalade.
- A small jar of lemon curd.
- Bottle of home made wine.
- Bottle of home made beer.
- Victoria sandwich.
- 6 savoury scones.
- 6 cheese straws.
- 6 welsh cakes.
- A Bakewell tart.
- Gentleman’s competition – A carrot cake. (Prize – a bottle of whisky.)
- Ladies competition – Swiss Roll (Prize – a bottle of sherry.) Kindly sponsored by Mrs T MacCarter.
- Bread—one small white loaf.
- Bread—one small wholemeal.
- Small Soda bread
Entry to all classes 30p. 1st prize £3, 2nd £2, 3rd £1.
Tips for Baking and Preserves
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.
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.