FAMILY SECTION COMPETITIONS

 Open to anyone in the Society’s area (as defined in the Society’s rules www.laughtonagriculturalsociety.com) and to members of Young Farmers’ Clubs

Chairman: Mrs Victoria Burrough Vice Chairman: Mrs Susie Monnington

Secretary: Mrs Sue Hemington

Assistant Secretary: Mrs Susie Monnington and Committee

 1. Entry forms to be in by 18th September 2019 to Mrs Sue Hemington – Norland, Gote Lane, Ringmer Lewes, BN8 5HX.
Tel: 01273 812356 – Mob: 07811 427741
email: hemingtons@talktalk.net

2. Entry fees:  Adults 50p per class, £1.00 per class for entries on the day. Cheques payable to Laughton & District Agricultural Society. Email entrants to pay on the day. Children’s classes FREE

2a. Children are welcome to enter adult classes (excluding class 12), entry fee as adult fee.

3. Entries to be staged by 10.00 am on Wednesday 18th September 2019.

4. Entries to be exhibitor’s own work, and no more than one entry by the same person in any one class.

5. All exhibits at owner’s risk.

6. Judges may exercise their discretion to award or withhold any prize, having regard to the number of entries in any one class.

7. Exhibits may be collected after the prize-giving at approximately 3.00pm.

8. Prizes of £1.50, £1.00 and 50p will be awarded in the children’s classes only.

          

COOKERY & PRESERVE SECTION

1. A Dundee Cake

INGREDIENTS 150g softened butter, 150g soft dark brown sugar, zest of 1 orange, 3 large eggs, 225g plain flour, 1 teaspoon baking powder, 1 teaspoon mixed spice, sifted together, 450g mixed dried fruit (sultanas, raisins, currants), 55g candied peel, 55g glacé cherries-halved, 1 tablespoon whisky or milk, 100g blanched whole almonds.

METHOD Pre-heat oven to 150 ͦC, 300 ͦF, Gas 2. Grease and line a deep 20cm round tin. Cream the butter, sugar and orange zest together. Beat in 1 egg followed by 1/3 of flour repeat until all eggs and flour are used up. Add dried fruit, peel and cherries. Mix gently. Finally stir in the whisky (or milk). Spoon mixture into tin. Smooth surface and arrange the almonds in neat circles. Bake for 1½ – 2 hours till deep golden brown or until a skewer inserted into the centre of the cake comes out clean. Leave cake to cool in tin.

2. Three pieces of any Traybake

3. A Victoria Sandwich – jam filled

4. Three Cheese Scones

5. A Savoury Tart

6. A Flask of Homemade Soup, labelled

7. A Jar of Chutney

8. A Jar of Jelly to accompany meat

9. A Jar of Marmalade

10. A Bottle of homemade Alcoholic Drink

The Cookery Challenge Cup will be awarded for the most outstanding

Exhibit in the above Section

HANDICRAFT SECTION

11. A Photograph – ‘The South Downs’

12. A Handmade Wooden Item

13. A Picture – in any medium

14. A Handmade Piece of Jewellery

15. An item of Patchwork

The Sir Richard Boughey Challenge Cup will be awarded for the most outstanding exhibit in the above Section

FLOWER SECTION

16. A Specimen Flower

17. An Autumn Door Wreath – 12” diameter, to be hung

18. A bunch of flowers from your garden, displayed in any receptacle

19. An arrangement in a Cup and Saucer

The Flower Challenge Cup will be awarded for the most outstanding

Exhibit in the above Section

FRUIT, VEGETABLE AND EGG SECTION (all exhibits to be grown/produced by exhibitor

20. Half a dozen Eggs

21. Five Tomatoes

22. Four Eating Apples

23. Three Cooking Apples

24. Any misshapen vegetable

25. A Collection of any five different Fruits, Vegetables or Herbs

The Vegetable Challenge Cup will be awarded for the most outstanding

exhibit in this Section.

The Stuart Fuller Memorial Trophy will be awarded to the winner of Class 20.

The Russell Challenge Cup will be awarded to the Exhibitor with the most points gained in the Adult Classes.

Points to be awarded as follows 1st Prize: 15 points,2nd Prize: 10 points

3rd Prize: 5 points Highly Commended: 3 points

CHILDREN’S SECTION

Age 4 and under A Mug will be awarded to the Exhibitor gaining the most points

In Classes 26 – 29

26. A Handprint Picture A4 size

27. Three Decorated Cup Cakes

28. A Vegetable Monster

29. An Edible Necklace

Age 7 and under The Junior Challenge Cup will be awarded to the Exhibitor gaining the most points in Classes 30 – 33

30. A Handprint Picture A4 size

31. Three Decorated Cup Cakes

32. A Vegetable Monster

33. An Edible Necklace

Age 11 and under The John Harper Challenge Cup will be awarded to the Exhibitor gaining the most points in Classes 34 – 37

34. Three Decorated Cup Cakes

35. A Computer generated picture – A4

36. Decorate the first letter of your name

37. A farm animal made from re-cycled materials

Points to be awarded as follows 1st Prize: 15 points 2nd Prize: 10 points

3rd Prize: 5 points Highly Commended: 3 points Entry: 1 point

THE CHALLENGE CUPS WILL BE PRESENTED AT THE PRIZE GIVING AT

APPROXIMATELY 3 PM

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