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
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
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
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
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