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