THE HARDIN COUNTY FAIR! - Kenton Times

Page 66 – 2013 HARDIN FAIR PREMIUM BOOK
CLASS B – ALL OTHER FRUIT WINES
B1. Red: Obviously red, blue or purple of suitable
taste and alcohol content for table.
B2. White: Obviously white or golden with no
tinge of brown, pink or gray of suitable taste
and alcohol content for table wine.
B3. Rose: Obviously pink, no tinge of brown, delicate
in bouquet and flavor, light in body and
alcohol content for table wine.
B4. Sparkling – Red: Must be naturally carbonated
through fermentation.
B5. Sparking – White: Must be naturally carbonated
through fermentation.
B6. Sparkling – Rose: Must be naturally carbonated
through fermentation
B7. Red Dessert or Sweet: Obviously red, blue,
purple, tawney, or dark brown, rich in bouquet
and flavor, medium to sweet, full bodied
and of high alcohol content. May be fortified.
B8. White Dessert or Sweet: Obviously white or
golden to light brown, full bodied and of high
alcohol content. May be fortified. Rich in bouquet
and flavor, medium to sweet.
CLASS C – NOVELTY WINE
C1. Wine made from vegetable - label type of vegetable
C2. Any other wine not made from grapes, fruit,
or vegetables - label type of wine
A Champion Rosette and $2.00 will be given to
the Best of Show from Classes A1–C2. A Reserve
Champion Rosette will be given to the second
place winner. Awards courtesy of Hardin County
Agricultural Society.
Dept. N
CULINARY ARTS
Superintendents: Ray Davis, Janie Seiler, Annetta
Holmes, Mary Lou Haley,
Joyce Patrick, Doris Kissling
Judging: Tuesday, Sept. 3,
2013, 9:00 A.M.
RULES:
1. ALL EXHIBITS WILL BE ACCEPTED MON-
DAY, SEPTEMBER 2, 2013, 1:00 P.M. TO 6:00
P.M.
2. All baked goods should be on disposable plastic
or foam plates according to size of article
and in plastic bags. CAKE ON STURDY COV-
ERED CARDBOARD - no glass plates. Secure
entry tag to plate.
3. Secure all entry tags to plate of exhibit.
4. Exhibits made of commercial mixes will not be
judged, EXCEPT WHERE STATED.
5. Decision of the judge is final.
6. Yeast loaf breads and quick breads baked in
standard bread pan (according to recipe) NO
MINI BREAD PANS.
7. No icing or fillings with cream cheese on
any item.
8. Do not garnish with fresh fruit.
9. Entry fee is 25 cents($.25) per entry.
10. Exhibitor allowed two (2) entries per class
unless otherwise stated.
11. Items entered in an “Any Other Item” will
be disqualified if an appropriate class is
listed.
PREMIUMS
CAKES
OTHER
First $3.00 - ribbon First $2.00 - ribbon
Second $2.25 - ribbon Second $1.75 - ribbon
Third $1.50 - ribbon Third $1.25 - ribbon
Fourth $1.00 - ribbon Fourth $.50 - ribbon
DIVISION – CANDY
NOTE: ALL CANDY PLATE OF FIVE (5)
Class 1 – Fudge, without nuts
Class 2 – Fudge, with nuts
Class 3 – Divinity
Class 4 – Caramels
Class 5 – Peanut Butter Fudge
Class 6 – Buckeyes
Class 7 – Chocolate Covered Nut Clusters
Class 8 – Chocolate Covered Nut Clusters with
caramel (Turtles)
Class 9 – Any other candy with nuts* exhibitor
attach recipe
Class 10 – Any other candy without nuts* exhibitor
attach recipe
DIVISION – OTHER BREADS
(DO NOT USE ICING OR FILLING SUCH AS
CREAM CHEESE REQUIRING
REFRIGERATION)
Class 11 – Coffee Cake, made without yeast
Class 12 - Corn Bread
Class 13 - Scones, plate of three
Class 14 – Gingerbread
Class 15 – Zucchini Bread, 1 loaf
Class 16 – Banana Bread, 1 loaf
Class 17 – Pumpkin Bread, 1 loaf
Class 18 – Baking Powder Biscuits, plate of three
Class 19 – Quick Bread made with honey* exhibitor
attach recipe
Class 20 – Pita Bread
Class 21 – Muffins, plate of three
Class 22 – Any other bread not listed above* exhibitor
attach recipe
DIVISION – CAKE
(DO NOT USE ICING, Fresh Fruit OR FILLING
SUCH AS CREAM CHEESE REQUIRING
REFRIGERATION)
(DISPLAY MUST BE WHOLE CAKE –
NOT PIECES)
Class 23 – Cake, White Layer
Class 24 – Cake, Chocolate Layer, without nuts
Class 25 – Cake, German Chocolate, 3 layer
Class 26 – Cake, White Angel Food, not iced
Class 27 – Cake, Pound
Class 28 – Upsidedown Cake
Class 29 – Chiffon Cake
Class 30 – Cupcakes, plate of three
Class 31 – Decorated cupcakes, plate of three,
judged on decoration only
Class 32 – Vegetable Cake *exhibitor attach
recipe
Class 33 – Any Other Layer Cake not listed above
*exhibitor attach recipe
DIVISION – COOKIES
NOTE: ALL COOKIES, PLATE OF THREE (3)
Class 34 – Oatmeal
Class 35 - Oatmeal with additives ie. raisins,
nuts, fruit, etc.
Class 36 – Ginger
Class 37 – Sugar
Class 38 – Butterscotch
Class 39 – Fruit Cookie* exhibitor attach recipe
Class 40 – Vegetable cookie* exhibitor attach
recipe
Class 41 – Lemon
Class 42 – Rolled, using cutter, without icing
Class 43 – Rolled, using cutter with icing