2017 Hearth and Home Department

Transcription

1 2017 Hearth and Home Department SUPERINTENDENT: KATHY SMITSON (859) COMMITTEE MEMBERS: ARLENE MATTINGLY, PEGGY MITCHELL, LIZ ADKINS, MARY DAVISON, JANE BALL, FRANCINE PARSONS, LORAINE KING, AND JULIA LAINHART. Jessamine Co. Family and Consumer Sciences Extension Agent- Karli Jessie General Rules and Information 1. Entries are open to any Jessamine County resident or any member of the Jessamine County Extension Homemakers Association. (Except as described in General Rules #2) 2. Professional work is not eligible for entry in this department. One who derives the major part of his or her income from this type of work being exhibited is considered a professional. 3. An exhibitor is limited to one entry in each class. 4. Any item having won a Blue Ribbon in a previous Jessamine County Fair is not eligible for entry in any subsequent Jessamine County Fair. 5. All entries must be made by the exhibitor unless specified in the division or class description. 6. All entries must have been completed within the past three years with the exception of canning. Canning must have been made within the past two years. 7. No article exhibited in this department may be exhibited with a For Sale tag or name of exhibitor attached. The Department will remove such tags if discovered after entry. 8. Exhibits must be entered in classes as designated in class descriptions. Only where no separate class exists may entries be made in the Any Other class. 9. Exhibits may be entered: Sunday, July 9 th 2:00-4:00 pm Monday, July 10 th 9:00 am- 11:30 am 10. Exhibits must be removed Saturday, July 15 th from 10:00 am to Noon. Any exhibit or ribbons not removed at the proper time will be left at the fairgrounds. 11. No exhibit or part of an exhibit shall be removed from the exhibit hall prior to July 15 th. Any removal will result in the forfeit of ribbons and premiums. 12. The Jessamine County Fair Board, Department Clerks, etc. will not be responsible for loss or damage to exhibits or personal property of exhibitors. 13. Only superintendents, committee members, and judges will be allowed in exhibit areas during judging. 14. The decision of the judges is final. Any errors discovered in the recording of awards or placement of ribbons will be corrected by judges and/or superintendent. 15. Any questions and/or disputes should be directed to the superintendent, whose decision will be final. 16. Exhibitors must bring claim ticket (to be checked) before articles are removed. Awards Where there is only one entry in a class the first prized, if merited, will be awarded. Where there is competition, all prizes, if merited, will be awarded. Where exhibits are, in the opinion of the judges, not worthy of a prize, awards will be made as the exhibit merits.

2 The Elizabeth Elliott & Josephine Shearer Sweepstake A special award in honor of 2 long time members of the Jessamine County Fair Board. Their work with this department is greatly appreciated. Combined, they have more than 50 years of continuous services. A rosette and special award* will be given to the exhibitor with the most blue ribbons in this department. In case of a tie, red and if necessary, white ribbons will be counted to break the tie. (Special award- $ sponsored by the Jessamine County Fair Board) Jessamine County Extension Homemaker Club Award The Jessamine County Extension Homemakers will offer a cash award to the 3 Homemaker Clubs with the greatest number of entries. (Based on percentage of membership in the Hearth & Home and Floriculture Department) Homemakers should tell clerks the name of their Homemaker Club when entering each exhibit. LOT I- NEEDLECRAFTS (Jane Ball, in charge) General rules for Hearth & Home Department are applicable and should be read. Quilting Blue Red White HH-100 Mini Quilts- No bigger than 20 x20 HH-101 Hand pieced, hand quilted quilt HH-102 Hand pieced, machine quilted quilt HH-103 Machine pieced, hand quilted quilt HH-104 Machine pieced, machine quilted quilt HH-105 Hand appliquéd quilt HH-106 Machine appliquéd quilt HH-107 Hand pieced, hand quilted all hanging/pillow HH-108 Hand pieced, machine quilted wall hanging/pillow HH-109 Machine pieced, hand quilted will hanging/pillow HH-110 Machine pieced, machine quilted wall hanging/pillow HH-111 Baby quilt, hand quilt HH-112 Baby quilt, machine quilt HH-113 Hand pieced quilt top HH-114 Machine pieced quilt top HH-115 Hand pieced by exhibitor, hand quilted by other HH-116 Hand pieced by exhibitor, machine quilted by other HH-117 Machine pieced by exhibitor, hand quilted by other HH-118 Machine pieced by exhibitor, machine quilted by other HH-119 Embroidered/hand quilted HH-120 Hand embroidered/hand quilted HH-121 Hand embroidered/machine quilted HH-122 Machine embroidered/hand quilted HH-123 Machine embroidered/machine quilted HH-124 Any quilt not listed Embroidery Needlepoint Blue Red White HH-125 Needlepoint item on regular canvas HH-126 Needlepoint item on plastic sheets HH-127 Holiday Needlepoint item

3 Crossstitch- includes stamped and counted cross stitch) HH-128 Picture (large) HH-129 Picture (small) HH-130 Sampler HH-131 Decorated Cross Stitch Household item (Pillowcase, Table cloth, napkins, etc.) HH-132 Cross Stitch item not listed HH-133 Holiday item Other Embroidery HH-134 Ribbon Embroidery item HH-135 Embroidery Technique, not listed (Crewel, hardanger, ribbon, linen, etc.) HH-136 Traditional Embroidery item (Swedish weaving, chicken scratch, etc.) Knitting and Crochet Knitting- hand knit only HH-137 Sweater or Vest HH-138 Afghan HH-139 Baby item HH-140 Child s Item HH-141 Scarf of Hat HH-142 Knitted Item, not listed Crochet HH-143 Crocheted Afghan HH-144 Other large crocheted item (tablecloth, bedspread, rug, etc.) HH-145 HH-146 Crocheted Sweater Other small crocheted item (potholder, cap, placemats, basket, etc.) HH-147 Crocheted baby item HH-148 Crocheted child s item HH-149 Crocheted Scarf or Hat HH-150 Any Other Crocheted Item Other Needlecrafts HH-151 Needlecraft item, not listed HH-152 Machined embroidered item not listed HH-153 Smocked item HH-154 Tatting HH-155 Item made on loom Lot II- Clothing and Sewing Items (not listed in Lot 1)- Liz Adkins in charge 1. All items must be CLEAN, PRESSED, AND IN GOOD REPAIR. 2. General rules for the Hearth and Home Department are applicable and should be read. HH-201 Suit, Coat, or Ensemble (dress & jacket)- lined Blue Red White

4 HH-202 Suit, Coat, or Ensemble (dress & jacket)- unlined HH-203 Skirt HH-204 Blouse, Shirt, or other Top HH-205 Pants or Slacks HH-206 Casual Dress HH-207 Dressy or Formal Dress HH-208 Nightwear or Lingerie Item (Robe, Gown, etc) HH-209 Active Wear Item (Sweat pants, jogging suit, etc.) HH-210 Apron HH-211 Clothing Article made on Serger (with exception of hems) HH-212 Clothing Accessory-limited to techniques not listed Elsewhere (hat, belt, etc.) HH-213 Purse or Tote 12 inches or less HH-214 Purse or tote larger than 12 inches HH-215 Embellished Clothing item (Embellished by sewing) HH-216 Embellished Clothing item (Embellished by method other than sewing) HH-217 Dressy Child s Garment HH-218 Casual Child s Garment HH-219 Vest HH-220 Other Child s Garment, not listed HH-221 Other Women s Garment, not listed HH-222 Any Household item (window treatment, pillow cases, tablecloths) HH-223 Large Household item HH-224 Small Household item HH-225 Doll Clothing Lot III- Arts & Crafts- Peggy Mitchell in charge 1. All needlecraft items must be entered in Lot 1-Needlecraft. 2. General rules for the Hearth and Home Department are applicable and should be read. Blue Red White HH-301 Christmas Wreath HH-302 Christmas Table Decoration/Centerpiece (No live flowers) HH-303 Christmas Wall or Door Decoration- No Wreaths HH-304 Christmas Ornaments- collection of 3 HH-305 Christmas items not listed HH-306 Seasonal Wall or Door Decoration HH-307 Seasonal Table Decoration not listed (Not Christmas) HH-308 Season Decoration not listed (Not Christmas) HH-309 Handmade Jewelry item-bracelet HH-310 Handmade Jewelry item- necklace

5 HH-311 Handmade Jewelry item- miscellaneous HH-312 Handmade Jewelry Set HH-313 Textile Painted Item HH-314 Decorated Photo Item HH-315 Ceramic Item (fired product only) HH-316 Painted China or Porcelain or Glass HH-317 Painted Gourds HH-318 Gourds, other technique HH-319 Handmade Doll (or Animal) HH-320 Stuffed Animal HH-321 Hand-woven Basket (no ribs) (10 inches and under) HH-322 Hand-woven Basket (no ribs) (larger than 10 inches) HH-323 Ribbed Basket 10 inches or under HH-324 Ribbed Basket larger than 10 inches HH-325 Handmade Wood Item (Specify Furniture) HH-326 Handmade Wood item (Hand Carved wood item) HH-327 Item with woven Seat HH-328 Pen, Ink, Pencil, or Charcoal Item HH-329 Oils Item Pained HH-330 Acrylic Item Painted HH-331 Water Color Painted HH-332 Color Photography HH-333 Recycled Art HH-334 Recycled Art Glass HH-335 Recycled Yard Art HH-336 Scrap Booking (2 pages) HH-337 No Sew Item HH-338 Stained Glass HH-339 Technology Enhanced Photography HH-340 Photography Portrait (Person/People) HH-341 Photography Animal HH-342 Photography Nature HH-343 Photography Flowers HH-344 Black & White Photography HH-345 Arts & Crafts, not listed Lot IV- Culinary- Francine Parsons and Loraine King in charge 1. No prepared mixes allowed (unless specified in the class requirements). 2. No purchased pie crust allowed. 3. No bread machine breads allowed. 4. All foods must be displayed on sturdy paper plates in ziplock baggies. 5. All entrants should provide recipe for items entered or be willing to provide recipes on request. 6. General rules for Hearth and Home department are applicable and should be read.

6 7. Participants are encouraged to enter culinary exhibits on Monday to ensue quality. Cakes HH-401 ¼ Iced Layer Cake (white, yellow, or chocolate) (No mixes) Blue Red White HH-402 ¼ Iced or Un-iced Angel Food Cake (No Mixes) HH-403 ¼ Favorite Cake, made with mix and Special Ingredients HH-404 ¼ Any other cake, not listed, no mixes HH-405 Plate of 3 Cupcakes, Iced (No Mixes) HH-406 Decorated Cake or Form (Decorations only judged) Pies HH-407 ¼ Fruit Pie (Apple, Peach, Cherry) HH-408 ¼ Berry Pie (Blackberry, Raspberry, Strawberry) HH-409 ¼ Any Pie, not listed Cookies HH-410 Chocolate Chip Cookies- plate of 3 HH-411 Oatmeal Cookies- plate of 3 HH-412 Sugar Cookies- plate of 3 HH-413 Peanut Butter Cookies- plate of 3 HH-414 Brownies or any other bar cookie- plate of 3 HH-415 Other Cookie, not listed- plate of 3 Breads HH-416 ½ Loaf Yeast Bread or Yeast Rolls HH-417 Other Yeast Bread product not listed (Cinnamon Rolls, Coffee Cake, Sour Dough, etc.) HH-418 ½ Loaf Banana Bread HH-419 HH-420 ½ Loaf Zucchini Bread ½ Loaf Other Quick Bread (Pumpkin, etc.) HH-421 Biscuits- plate of 3 HH-422 HH-423 Muffins- plate of 3 Corn Meal Muffins or Sticks- plate of 3 or ½ pan of Corn Bread Candy HH-424 Chocolate Fudge (cooked)- plate of 3 HH-425 Peanut Butter Fudge- plate of 3 HH-426 Bourbon Balls- plate of 3 HH-427 HH-428 Any other candy not listed- plate of 3 Collection- to consist of 3 different candies, Should be attractively displayed-plate of 3 each, of 3 kinds Lot V- Food Preservation- Arlene Mattingly in charge 1. All foods must be in clear, pint, or quart standard canning jars (unless specified otherwise). No colored jars will be accepted. 2. All foods must be closed with standard 2-piece metal lids (unless specified otherwise). Metal bands must be left on jars.

7 3. All foods must be prepared using the latest USDA and/or University of Kentucky Cooperative Extension recommended procedures. Free food preservation information is available at the Jessamine County Extension Office. Food preservation recommendations were dramatically changed in Food preserved using previous recommendations are not considered safe and if known are not allowed. 4. Be sure to follow guidelines pertaining to headspace when preserving food products. Headspace is the space in the jar between the inside of the lid and the top of the food or its liquid. Allow ½ inch headspace for tomatoes, pickles, and fruits. Vegetables need one inch headspace to allow for the expansion of the starch in the vegetable. Allow one inch headspace for red meats and 1¼ inch for poultry. Most jelly and jam recommendations are for ¼ inch headspace. 5. Jelly must be processed, paraffin is not longer acceptable. 6. All jars must remain sealed. 7. Entries not meeting the above requirements will be disqualified. 8. Normally, foods will not be opened. Judges, however, do reserve the right to open products if necessary. 9. General rules for the Hearth and Home Department are applicable and should be read. Canned Fruits and Vegetables Canned Fruits- These must be processed in Water Bath Canner. HH-501 Quart or Pint Apples Blue Red White HH-502 Quart or Pint Peaches HH-503 Quart or Pint Pears HH-504 Quart or Pint Any Fruit, not listed HH-505 Quart or Pint Applesauce or Fruit Puree (Except Tomato) Canned Vegetables HH-506 Quart or Pint Round Pod Green Beans HH-507 Quart or Pint Flat Pod Green Beans HH-508 Quart or Pint Carrots HH-509 Quart or Pint Any Vegetable, not listed HH-510 Quart or Pint Soup Mixture (without meat) Canned Tomato Products HH-511 Quart or Pint Whole or Cut up Tomatoes HH-512 Quart or Pint Tomato Juice Other Tomato Products HH-513 Quart or Pint Spaghetti Sauce (without meat) HH-514 Quart or Pint or ½ Pint Tomato Salsa HH-515 Other Tomato Product, not listed Pickles and Relishes These must be processed in hot water bath canner. Characteristics of Good Pickles & Relishes Pickled fruits are plump, firm but tender, with spicy sweet-tart taste. Cucumber pickles are firm, solid, dark-olive green and of a translucent uniform color throughout. Relishes are bright and have the color of the original fruit or vegetables, with a crisp texture.

8 Mixed pickles-all vegetables in the pickle mixture are firm, crisp, and have a bright color. Blue Red White HH-601 Quart or Pint Sweet Cucumber Pickles HH-602 Quart or Pint Dill Cucumber Pickles HH-603 Quart or Pint Bread and Butter Pickles HH-604 Quart or Pint Any Other Vegetable Pickles HH-605 Quart or Pint Beet Pickles HH-606 Quart or Pint Any Cucumber Relish HH-607 Quart or Pint Any Vegetable Relish Jellies, Jams, and Other Fruit Spreads These should be canned in ½ pint or pint jars or regulation jelly glasses only. All products must be processed and sealed. Paraffin will not be accepted on jelly. Jellies-usually made by cooking fruit and sugar. Characteristics of a Good Jelly Color natural for fruit, bright. Flavor natural for fruit. Clear or translucent depending on the fruit, free from cloudiness, crystals, fruit particle, bubbles. Consistency which holds shape when removed from jar, quivers when shaken, cut edges hold shape. Blue Red White HH-701 Apple Jelly HH-702 Grape Jelly HH-703 Pear Jelly HH-704 Peach Jelly HH-705 Blackberry Jelly HH-706 Other Jelly, not listed Jams- Thick, sweet spreads made by cooking crushed or chopped fruits with sugar. Characteristics of a Good Jam: Color natural for fruit. Consistency which is spreadable, neither too runny nor too thick. Fruit evenly distributed. Flavor characteristic of fruit, desired sweetness and/or tartness. HH-708 Strawberry Jam HH-709 Blackberry Jam HH-710 Raspberry Jam HH-711 Pear Jam HH-712 Other Jam, not listed HH-713 Grape Jam Preserves- Small whole fruit of uniform size pieces in clear slightly jellied syrup. The fruit should be tender and plump. HH-714 Cherry Preserves HH-715 Peach Preserves

9 HH-716 Pear Preserves HH-717 Strawberry Preserves HH-718 Other Preserves, not listed Hh-719 Any Marmalade Hh-720 Pear Honey Butters- Sweet spreads made by cooking fruit pulp with sugar to a thick consistency. HH-721 Apple Butter HH-722 Peach Butter HH-723 Any Butter, not listed HH-724 Pear Butter Dried Fruits and Vegetables Along with a general revival of interest in the way things used to be done, there has been a new emphasis lately on drying as a way of putting food away. Dried herbs are widely used, and many people are growing their own. Dried fruits have always been popular, and people have long recognized the importance of dried beans and peas as a source of inexpensive protein in their diets. Drying foods, one of the oldest preservation method, is simple and inexpensive, but its long been overshadowed by canning and freezing which do a better job of holding taste, looks, and nutritive value of food. Containers-. For display at the fair, products will be accepted in ½ pint and pint jars only. HH-801 Pint Dried Apples HH-802 Pint Other Dried Fruit HH-803 Pint Dried Vegetables HH-804 Pint Dried Sage HH-805 Pint Dried Basil HH-806 Pint Dried Oregano HH-807 Pint Dried Rosemary HH-808 Pint Other Dried Herb, not listed HH-809 Pint Dried Tomatoes HH-810 Pint Dried Dill Collections HH-901 Best Collection of Canned Fruit To consist of 3 different fruits, each fruit in separate jars for a total of 3 jars. These should be attractively displayed, using uniform-sized jars and lids. HH-902 Best Collection of Canned Vegetables To consist of 3 different vegetables, each vegetable in separate jar for a total of 3 jars. These should be attractively displayed, using uniform jars and lids. HH-903 Best Collection of Pickled Products

10 To consist of 3 different pickle recipes, each recipe in separate jar for a total of 3 jars. These should be attractively displayed, using uniform jars and lids. HH-904 Best Collection of Jellies, Jams, or Fruit Spreads To consist of 3 different types, each in a separate jar. These should be displayed using uniform jars and lids. HH-905 Best Collection of Tomato Products To consist of 3 different types, each type in separate jar. These should be attractively displayed using uniform jars and lids. HH-906 Best Collection of Dried Products To consist of 3 different types of herbs, vegetables, or fruits, each type in separate jar. These should be attractively displayed using uniform jars and lids.