Domestic Science

Class 30

Domestic Science Class 30

Chairperson: Marlene Lambie

Committee: Ariel Buchanan, Fern Dumond, Peggy French, Liz Grummett,Tanya King, Janelle Lambie, Ruth Lambie, Mae MacDonald, Brenda McCartney, Nona McClung, Deb McLean, Brenda Munshaw, Heather O’Neill, Sarah Parnell, Janine Peck, Noreen Ritchie, Carolyn Ritchie, June Ritchie, Sharon Tuck, Karen Turner, Michelle Veenstra

PICK-UP RULES: All exhibits in the Hall to be left until 4:30 pm on Saturday, October 11, 2025. At 4 pm the adult home craft area will be closed to spec­tators as volunteers prepare articles/exhibits for pick-up. At 4:30 pm, ONLY exhibitors and/or their designates will be permitted into the Hall to gather entries. Proof of ownership may be required.

A. JEFF’S JUNK – SPECIAL for “ Men Only”

Featuring: homemade BBQ sauce (250 ml jar) displayed attractively with your favorite snack.

PRIZES:1st – $50 | 2nd – $30 | 3rd – $20

B. WYE RIVER FLOORING SPECIAL Featuring: Best double crust, whole pie, recipe of choice.

PRIZES:1st – $25 | 2nd – $15 | 3rd – $10

C. ELMVALE BAKERY – SPECIAL

Featuring: a loaf of savoury cheese bread, recipe of choice

PRIZES:1st – $25 | 2nd – $15 | 3rd – $10

D. CORONATION MASONIC LODGE – SPECIAL

Featuring: Chocolate layer cake, iced or frosted

PRIZES: 1st – $20 | 2nd – $10 | 3rd – $10

E. CORONATION MASONIC LODGE – SPECIAL for “Men” only

Featuring 8 inch pan of your favorite fudge

PRIZES: 1st – $15 | 2nd – $10 | 3rd – $5

F. TURNVIEW FARMS HONEY, WA­VERLEY – SPECIAL

Featuring: Honey Pound Cake, served with Honey Mixed Berry compote

PRIZES: 1st – $25 | 2nd – $15 | 3rd – $10 $ Small Gift for Winners

HONEY POUND CAKE

1 ½ cups all-purpose flour

½ tsp. baking powder

2/3 cup butter, softened

1/3 cup granulated sugar

3 eggs, room temperature

1/3 cup liquid honey (variety of your choice)

1 tbsp. vanilla extract

Preheat oven to 325 F

Butter an 8” x 4” loaf pan

Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until very pale and fluffy. Beat in eggs until blended. Beat in honey and vanilla. Using a wooden spoon, stir in flour mixture in two additions, just until blended.

Spread into prepared pan, smooth­ing top.. Bake for approx. 45 min­utes or until tester inserted in the centre comes out clean. Cool for 20 minutes and remove from pan to completely cool on wire rack.

Honey Mixed Berry Compote

2 cups frozen mixed berries

2 tbsp. liquid honey

Combine frozen berries and honey in a bowl. Let stand at room temperature for approx. two hours, or in a fridge overnight, stirring occasionally until berries are thawed and juices released. Mash slightly to break down larger berries. Serve immediately, or cover and refrigerate to up to 1 day. Bring to room temperature to serve.

Cut cake into slices and serve topped with the compote.

G. MARTA HARRADINE-DUIVENVOORDEN –SPECIAL – TO HONOUR HER MOTHER GRETA HARRADINE

Featuring: Checkerboard Cake, 2-layer, 9” round, iced or frosted & attractively displayed. Recipe of choice. Suggested internet resource “houseofnasheats.com”

PRIZES:1st – $50 | 2nd – $30 | 3rd – $20

H. MARTA HARRADINE-DUIVEN­VOORDEN – SPECIAL”Teddy Bear’s Picnic” a total of at least 5 items which must include a loaf, jam, a sweet treat and a teddy bear. Displayed in a basket or similar container with an invitation. Food items will be be taste tested.

PRIZES:1st – $50 | 2nd – $30 | 3rd – $20

PRIZES SECTIONS 1-27: 1st – $6 | 2nd – $5 | 3rd – $4

PRIZE MONEY SPONSORED IN PART BY: JMC STONEWORKS LTD. & CORONATION LODGE, NEW SPONSOR

ALL ENTRIES MUST BE MADE FROM SCRATCH

**PLEASE ATTACH ENTRY TAGS TO PLATES, NOT TO THE BAG (COVER)

YEAST (Rolls are individual – Buns are attached)

1. Loaf of Homemade White Bread
2. Loaf of 60% Whole Wheat Bread
3. Loaf of Cheese Bread, baked in a bread machine
4. Basket of 5 Rolls

Please display following classes on 6” (max) plates, in re-sealable bags if possible to maintain freshness.

MUFFINS (Paper cups removed)

5. 3 Vegetable Muffins, identified
6. 3 Lemon Cranberry Muffins

PIES & TARTS

7. 6 Butter Tarts, no nuts, raisins or fruit, homemade including the pastry.

** Winner of section 7 is eligible to enter District Competition in late October, and if successful they will go on to compete at O.A.A.S. Provincial Convention in 2026.

PROV. PRIZES:1st – $50 | 2nd – $30 | 3rd – $20

1st to 2nd prize tarts at convention are auctioned off and not returned to winners.

REQUIREMENTS FOR SECTION 7: Size of tarts must be full size (no mini). No nuts, raisins or fruit. Place on clean, sturdy plate (no paper plates) inside a clear plastic bag with exhibitor’s name on entry tag provid­ed. (6 tarts required for District and Provincial competition)

8. 3 Fruit hand pies
9. Apple-Cranberry Pie, 4” wedge
10. Cherry Pie, with fancy top, 4” wedge

CAKES & COOKIES

11. 3 Cupcakes, decorated “Hallowe’en”theme
12. 3” Square Piece of Lemon Coffee Cake
13. 1/2 Zucchini Loaf
14. 5 Peanut Butter cookies, gluten-free (recipe of choice)
15. 5 Brownies, Un-iced
16. 5 Baked Squares, 1 variety
17. 5 “sandwiched” Cookies, 1 variety
18. 5 Chocolate Chip Cookies
19. Dark Fruit Cake, Un-iced, 3 slices
20. Light Fruit Cake, Un-iced, 3 slices

MISCELLANEOUS

21. 5 Cheese Tea Biscuits
22. 6 Pieces Energy Ball bites
23. 5 Pieces of Maple Fudge
24. 5 Homemade Bark
25. Favourite Snack, Homemade, gluten free, 1 serving
26. Favorite homemade snack, in a mug
27. Loaf of Sour Dough Bread

CANNED GOODS & PRESERVES, PICKLES, JAMS & JELLIES

Please note the following rules:• Jars must not be sealed with wax.

• Must use “New” Seals & Rings.
• Any jar with a rusty lid will automati­cally be disqualified.
• Must be shown in jars with 2-piece metal sealing lids – With exception of classes #55 & 56
• All jars entered for competition will be opened for judging.
• No fancy material or labels unless specified.
• All entries may be in 500 ml size or smaller jars, with the exception of those noted below in bold, which must be in 500 ml containers.
• Incorrect size jars will not be judged.

PRIZE SECTIONS 28-57:

1st -$6 | 2nd – $5 | 3rd – $4

 

CANNED FRUITS (note jar sizes)

28. Canned Fruit, “Open Class” – kind not already listed (500 ml jar)
29. Pears (500 ml jar)
30. Peaches (500 ml jar)
31. Canned Whole Tomatoes(500 ml jar)
32. Fruit cocktail, min. 3 fruits(500 ml jar)
33. Canned Pie Filling, Labelled (500 ml jar)

PICKLES & CANNED VEGETABLES(500 ml jar or smaller)

34. Sweet Pickles
35. Pickled Vegetables
36. Salsa, Mild-Medium Heat
37. Cucumber Relish
38. Relish, no Cucumber
39. Dill Cucumbers
40. Cranberry Sauce
41. Pickled Beets
42. Spaghetti Sauce, Meatless
43. Bread & Butter Pickles
44. Chili Sauce
45. Pickled Eggs (500 ml jar)

JAMS & JELLIES (500 ml jar or smaller)

This section sponsored by BARRIE HILL FARMS – Providing a wide range of fruit for all your preserving needs

46. Grape Jelly
47. Savoury Jelly
48. “Open Class” Jelly, Labelled, 1 fruit, not already listed
49. Raspberry Jam
50. Strawberry Jam
51. Mixed Fruit Jam, Labelled
52. Peach Jam, Cooked
53. “Open Class” Cooked Jam, La­belled, one fruit not already listed
54. Savoury Jam, Labelled

(55 & 56 do not have to be in sealed jars)

55. Strawberry Jam, Freezer
56. Raspberry Jam, Freezer
57. 4 pieces of Fruit leather, 1” x 4”

NEW EXHIBITOR AWARD

To the NEW Exhibitor with the most points in Sections A thru 57, inclusive – $10

2024 NEW EXHIBITOR AWARD

Winner: Candace Abrey

SPECIAL: PINERITCH FUR FARM LTD.

Most prize winning points in all Spe­cials & Classes in Domestic Science section. Special #A to 57 – Plaque.

2024 PINERITCH FUR FARM LTD Winner: Heather O‘Neill

Our local Committee members do not judge at our Fair. The Society hires and pays for qualified and impartial judges. The chairpersons and committee members listed for each section are all volunteers who ensure that the judge sees all entries in each class, they fill in the appropriate paperwork, attach prize ribbons/stickers and display the entries for our Fair visitors.