100. A cushion cover.
101. A knitted sensory band suitable for Dementia sufferers.
102. A card for a new baby.
103. Two metres or more of bunting for a baby’s room.
104. Make do and mend – a new item from old. Please state source of material.
105. An item incorporating cross stitch – no larger than A4 size.
106. An Advent Calendar – any medium.
107. A mobile phone cover – any medium.
108. A local scene, any medium
Anything previously exhibited at Ruthin Show should not be entered. Entry fee to all classes 30p. Prizes ~ 1 st – £3, 2 nd – £2, 3 rd – £1.
(Sponsored by Naturally Ethical)
110. A jar of chutney, any variety.
111. A jar of green bean chutney.
112. A jar of jam – any berry.
113. A jar of currant jam.
114. A jar of lemon and lime marmalade.
115. A jar of Lemon Curd
116. A fruit liqueur.
117. Decorated chocolate – top only. To be cut.
118. A filled pavlova.
119. Egg custard tart.
120. Lemon Drizzle cake.
121. A supper dish for one to include cheese.
122. 5 Spring rolls.
123. Women’s competition – afternoon tea for two. (Prize – a bottle of sherry.)
124. Men’s Competition—a fruit tart (Prize – a bottle of whiskey)
Kindly sponsored by Vale Carpets.
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 headspace. 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.