| What a wonderful room we had at the recent Jindabyne Conference. We were so lucky to have lots of space & light & we received many favourable comments on the excellent display of entries. Many thanks to the Monaro organising committee & Mrs Beryl Seears for all their help both before & during the week. It was wonderful to arrive & find all our requirements met . Also grateful thanks to the host Group volunteers who assisted in every way. Congratulations to all who had an entry at State, it is an accomplishment to proceed to that level. And to the winners in each Section, great results, you should be very satisfied with your success. The standard of the entries was very high & the Judges had a difficult task in all sections. Our revised Decorated section was very pleasing, although not a great number of entries, the standard was excellent. It is nice to see the new classes creating new interest & indeed great to have a male competitor as well. And may I add also, another male had entries in the cookery classes. Watch out, girls. Thank you to our Judges, Stewards & ‘behind the scenes’ helpers for a job well done. Also to the local High School students who assisted in taking entries on Sunday, a big thank you to your teachers & yourselves. It was a big help, enabling the committee to attend to other jobs. And hopefully, as a result, will produce some junior cooks in the future. Group officers now have the new schedules and recipes for your use in the coming year. If you wish to commence your competition & haven’t received the appropriate paperwork, contact your Group officer, please. However, the new recipes will appear in the Journal. I would love to see lots of entries in the chocolate cake (Donna Latter Memorial Prize ). Please use your own recipe for this class, I know there are good tried & true recipes out there which you have used many times. Far South Coast Group are planning a Seminar / Judges Assessment on 30-31 July at Moruya. See coupon in April Journal. Please complete this, if you wish to attend, as time is getting away, & the organisers wish to be aware of numbers interested. Other Groups have indicated their interest in holding these days. Please contact me of your intention & a suggested date & we will discuss the requirements of hosting it in your area. Happy cooking to you all. Morna Wilson.
Chairman, Land Cookery Committee. HINTS
**JAM is fruit cut into small pieces & boiled to a ‘set’ with sugar. There should be no shape of the fruit remaining.
**CONSERVE has the fruit cut into larger pieces or left whole. Shape of fruit will be evident as it is held in suspension. |
To Download a full copy of the Schedule Click Here Rules
1. This Contest is conducted by the Country Women's Association of New South Wales to raise funds for the Association.
2. The Contest is NOT restricted to members of the CWA. but it is open to any person residing in New South Wales.
3. Entries, to be accompanied by 40 cents entry fee, must be made on the printed current 2008-2009 coupon, which will appear fortnightly in "The Land" Newspaper, otherwise they will be disqualified. Each entry requires a separate coupon. Entries must be lodged with the Cookery Officer of a CWA Branch and contestants may enter in one Branch and one Group only. Semi-finalists and Finalists do not require additional coupons, but entries in State finals must be accompanied by the original coupon.
4. Each Branch conducts its separate contest at any time that is considered suitable. First and second prize winners, must be two different competitors of Branch contests who will then be eligible to enter Group Semi-finals. This is a competition that is conducted from Branch to Group and then to State level. Branches cannot enter direct to group Semi-finals.
5. First prize winners only of Group Semi-finals are eligible for the State Final conducted concurrently with the CWA Annual General Conference. (This does not apply in section 6.)
6. Additional classes, other than those on the schedule, may be included in Branch contests, and additional prizes awarded locally, but prize winners in such classes will not compete in the Semi-finals or State Finals of the contest.
7. Branches and Groups will appoint their own judges, BUT judges and stewards for the State Finals will be appointed by the CWA State Committee.
8. All exhibits entered in this contest (except in Section One, Classes A and B, and Section Seven), may be sold at Branch and Group level. All exhibits (except Section Six) become the property of CWA at State level.
9. The Judges' decisions are absolutely final and not to be questioned or discussed with the judges.
10. The 40 cents entry fee with each entry form, plus proceeds of the sales of entries, and any other monies raised at the same function, shall be sent through Group Treasurer to CWA Head Office NOT "The Land" Office.
11. All entries in the State Finals will be displayed and then sold except Section 6, proceeds of the sale to be added to the Cookery Contest funds for the CWA
12. No ring tin to be used throughout the contest. NO RACK MARKS ON ENTRIES.
13. NO PACKAGE MIXTURES ARE TO BE USED IN ANY CLASS OF THE CONTEST.
14. Owners may purchase their exhibit, if they inform the Steward when entering their exhibit at State Level.
15. All entries must be accompanied by a complete list of all ingredients used, plus your name, address, telephone number, "use by" date and "Product of Australia" at the bottom. IMPORTANT All fruit cakes and sultana cakes must be entered uniced. ALL FRUIT CAKES MUST OBSERVE the 250g BUTTER BASIS as standard mixture for size and weight. Tins may be square or round. In judging, the method of cutting right through the centre of the cake must be observed. NO CUT CAKE WILL BE ACCEPTED AT STATE FINALS, but CAN be entered cut at Group Semi-finals. Section One
Fruit Cake
Prizes in Class (a) First $120, Second $80, Third $60.
Prizes in Class (b) First $80, Second $60, Third $40, Total $440.
Class (a) Fruit Cake
Hints to the Competitor: In the fruit cake, nuts, if used, should be cut to a size that will not interfere with the cutting of the cake. Slow baking is necessary to bring out the colour and texture. Size of tin, round or square, is 20cm. A suggestion is 250g butter, 250g brown sugar and 1250g fruit.
Points to be looked for in judging: Smooth, even top, well risen and slightly rounded towards the centre, but not peaked. Smooth, even sides with no white patches or blotches on the surface. Browned evenly on sides, top and bottom. Texture should be fine and even, with no holes or tunnels; moist but not heavy or doughy. Fruit should be evenly distributed, and a good balance of fruit and mixture apparent. Should not be over-flavoured with spices and essence so that the natural flavour of the fruits is lost. No almonds allowed on top.
Class (b) Sultana Cake
Hints to Competitor: 250g butter basis is standard mixture for size and weight to be observed. A suggested guide for proportion of fruit and mixture is 250g butter, 250g sugar, not more than 500g sultanas. Size of tin round or square, 20cm.
Points to be looked for in judging: Evenly cooked on top, sides and bottom, and light in colour. Texture fine and even with no holes or tunnels, moist, but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Cherries and peel not acceptable. No almonds allowed on top. Sultanas must not be cut. Section Two
Butter Cake
Prizes in Class (a) First $50, Second $30, Third $20.
Prizes in Class (b) First $50, Second $30, Third $20, Total $200.
IMPORTANT: In judging, the method of cutting right through the centre of the cake must be observed.
CAKE SHOULD BE PRESENTED AS BAKED, NOT TRIMMED.
Class (a) Neapolitan Cake
To be cooked in 20cm tin. Pink icing on top.
Class (b) Honey Coconut Cake
To be cooked in 20cm round tin. Iced on top with caramel icing. Section Three
Boiled Raisin Chocolate Cake
To be cooked in 20cm tin
Chocolate icing on top
No decoration
Prizes First $40, Second $30, Third $20. Total $90 Section Four
Gluten Free Fruit Cake
To be cooked in 20cm tin
No icing
Prizes First $40, Second $30, Third $20. Total $90. Section Five
Boiled Carrot Loaf
No icing.
To be cooked in a loaf tin
Prizes First $40, Second $30, Third $20. Total $90. Section Six
Iced and Decorated Cakes
Prizes in Class (a) First $120, Second $80, Third $60
Prizes in Class (b) First $80, Second $40, Third $20
Prizes in Class (c) First $80, Second $40, Third $20
Prizes in Class (d) First $50, Second $30, Third $20
Prizes in Class (e) First $40, Second $30, Third $20
Prizes in Class (f) First $40, Second $30, Third $20.
Total $820.
IMPORTANT: $1 entry fee per entry must be paid at State. Entries must be clearly identified in their right class. Entries in this section may be retained by the competitor or donated to the CWA for sale, but must be clearly marked accordingly. Exhibits in this section may be entered directly into the finals and need not pass preliminary judging in Branch or Group contests. One entry in each class only.
RULES TO BE ENFORCED: The base of all Decorated Cakes must be a fruit cake or a dummy cake may be used and must be identified accordingly. Board sizes as per schedule. Cleats must be attached to the base of all boards.
Class (a) Lavender and Lace Champion Class
Lavender/Mauve Tonings with lace.
Class (b) ‘Nature's Nuptials' Wildflower Theme
Single tier cake. Board maximum size 35cm x 35cm.
Class (c) ‘Fairy Magic' Theme
Board maximum size 35cm x 35cm.
Class (d) Miniature Decorated Cake. ‘Ebony and Ivory''
The base board, including the decoration, must fit inside a 15cm square. The cake, when decorated, must not exceed 11cm at the widest point (regardless of shape).
Class (e) Open. Sugar Art Plaque. ‘Autumn Glory'
Flowers, leaves etc. Colours of Autumn. Must be displayed on a 25cm x 25cm board with cleats or on a stand.
Class (f) Novice Section - ‘The Toy Box''
Board maximum size 35cm x 35cm
NOTE: Tulle, ribbons, stamens, wire, tape and manufactured pillars may be used. Manufactured ornaments, flowers and leaves may not be used Section Seven
Boiled Fruit Pudding
Prizes First $120, Second $80, Third $60. Total $260.
A suggested guide, 250g butter, 250g brown sugar and approximately 1250g fruit basis as standard mixture for size and weight.
Points to be looked for in judging: Fruit evenly cut, flavour rich and mellow. Should have sultanas, currants, raisins, peel. Dates allowed, but NOT CHERRIES. Should be dark but not over-done. A good shape with no holes, no soggy, wet or mouldy patches. Section Eight
Jam, Chutney, Pickles
Prizes in each Class First $40, Second $30, Third $20. Total $270.
Class (a) Fig and Apple Jam
Class (b) Mustard Pickles
Class (c) Pear and Prune Chutney
IMPORTANT: Unopened jars must be unlabelled at State Conference, to be presented in approximately 500g (375ml) jars. Jars must be correctly labelled at Branch and Group days only. Commercial tops to be painted or with coloured contact. Contestants are advised to retain some unopened jars of the same batch, as jars opened at branch and group contests are not eligible for the State Finals.
Points to be looked for in judging: Chutney, Pickles and Jam should be of good appearance and colour, and to be softly set. Jam should be set, but not sticky or watery. Fruit should be well-cooked and quite soft, with no particles or crystallisation, mould or fermentation and not over cooked. Flavour is the deciding factor. Section Nine
Date Pinwheels
Prizes First $30, Second $20, Third $15. Total $65.
MUST BE COOKED. Six (6) pieces to be approximately 4cm across in size. Section Ten
Ginger Sponge Sandwich
Raspberry jam filled. A FOUR-EGG RECIPE TO BE USED. No cornflour.
Prizes First $60, Second $40, Third $20. Total $120.
Hints to the Competitor: Layers to be evenly risen, identical in thickness and baking. Tops should be smooth and without sugar spots. Texture should be fine, creamy, delicate and spongy when lightly pressed with the fingertips. Cooler rack marks must not show on cakes. Leave uniced. No icing sugar or dusting allowed on top of sponge. To be cooked in two 18cm or 7 inch round cake tins. Group finalist to be sent to State Finals 2008 UNFILLED. Section Eleven
Special Section for Young Competitors
Prize in each Class First $20 plus award, Second $15, Third $10. Total $90.
Award donated by ‘The Land' Cookery Committee.
Class (a) 18 years and under as of 31 March, 2009
Banana Cake
To be cooked in a loaf tin. Iced with Lemon icing.
Class (b) Competitors 12 years and under, as of 31 March, 2009
Jam Drops
To be approx 5cm across. Six (6) jam drops to be displayed on plate provided. Special ‘Land' Awards for Branches Judged on Ratio of Members to Entries
Branch with 15 members and under with most entries in Cookery Competition.
First $150, Second $75, Third $25. Total $250.
Branches 16 to 25 members with most entries in Cookery Competition.
First $150, Second $75, Third $25. Total $250.
Branch 26 to 50 member with most entries in Cookery Competition.
First $150, Second $75, Third $25. Total $250.
Branches over 51 members with most entries in Cookery Competition.
First $150, Second $75, Third $25. Total $250. Proceeds to Association Projects |
Neopolitan Cake 125g butter 1 cup sugar 2 eggs 2 cups self raising flour Pinch salt ½ cup milk A few drops strawberry essence and pink colouring ¼ cup coconut 6 tsp strawberry jam Cream butter and sugar until creamy. Add eggs one at a time and beat well. Sift flour and salt, add to creamed mixture alternately with milk. Divide mixture in two. To one half, add coconut, to the other half add essence and colouring. In a prepared 20cm tin, spread white mixture on bottom. Drop strawberry jam in drops all over the mixture, and finally pour the pink mixture on top and spread out. Bake in moderate oven approx 45 mins or until cooked. When cold, ice with pink icing. Boiled Raisin Chocolate Cake 1 ½ cups raisins 1 ½ cups water 1 level tsp bi carb soda ¼ cup cocoa 1 ½ tsp cinnamon ¼ tsp ground cloves 1 tsp vanilla 200g butter 1 cup castor sugar 3 eggs 1 ¼ cups plain flour ¾ cup self raising flour Combine raisins and water in saucepan, bring to the boil. Reduce heat, simmer uncovered for 10 minutes. Remove from heat, stir in soda, cocoa, spices and vanilla. Cool to room temperature. Beat butter and sugar till light and fluffy, add eggs one at a time, beating until just combined. Stir in combined sifted flours and raisin mixture in two batches. Spread mixture into 20cm tin. Bake in a moderate over for about 1 hour 10 minutes (or until cooked). Stand 5 minutes. Turn out to cool. Ice with chocolate icing. Gluten Free Fruit Cake 500g mixed fruit 125g butter 1 cup sugar ¾ cup water 1 tsp spice 1 tsp bicarb soda 1 tsp baking powder 2 beaten eggs 125g cornflour 1 1/3 cup soya flour Combine in a saucepan the first 5 ingredients above. Bring to the boil and cook for 10 minutes. Cool, then stir in soda and baming powder. Stir in the eggs, then cornflour and soya flour. Put in 20cm prepared tin. Bake in a moderate overn for 60-70 minutes, or until cooked. **For a richer cake, add ¼ cup Brandy or Rum Boiled Carrot Loaf 1 cup grated carrot ¾ cup chopped raisins ¾ cup water ¾ cup castor sugar 30g butter ½ tsp ground cinnamon ½ tsp ground nutmeg ¾ cup self raising flour ¾ cup plain flour ½ tsp bicarb soda ½ cup chopped walnuts Combine carrots, raisins, water, sugar, butter, cinnamon and nutmeg in a saucepan, stir over heat without boiling until sugar is dissolved. Bring to the boil, reduce heat, cover and simmer for 10 minutes. Cool to room temperature. Stir in half the sifted flours and soda mixture, then remaining flour and walnuts. Spread into prepared loaf tin. Bake in slow oven (150-160˚C) for about 1 hour, or until cooked. Stand 5 minutes before turning out. Mustard Pickles 1kg green tomatos 1 ½ kg cauliflower 3 large onions 2 large green apples 3 tbs Mustard 4 large cups sugar 1 tbs turmeric 2 tsp curry powder ½ tsp pepper 1 smal cup salt 400mls white vinegar 2 large tbs plain flour. Chop tomatoes, cauliflower, onions and apple and cover with salt and water. Let stand overnight. Cook vegetables until tender, then drain. Place in basin the mustard, sugar, turmeric, curry powder, pepper and flour. Use some of the vinegar to make a smooth paste. Add remaining vinegar and pour mixture into drained vegetables. Cook over medium heat for 10 minutes, stirring to prevent burning. Bottle while hot. Fig & Apple Jam **Fruit is weighed after preparing 1 ½kg diced figs ½kg granny smith apples, peeled and coarsely grated ¼ cup lemon juice 1 ½kg sugar 2 cups water Place figs, apples and water in a heavy based saucepan and bring to the boil. Reduce heat to simmer and cook with lid on until fruit is tender. Remove lid and skim off as many seeds as possible when they rise to the top. Pre-heat the sugar. Add sugar, stir over low heat till sugar is dissolved. Bring to the boil, stirring occasionally for 10 minutes. Add lemon juice and continue to boil for another 10 minutes and begin testing by placing a little jam in a cold saucer. Jam is ready if it wrinkles on top and begins to gel. Remove from heat, stand 5 minutes. Fill heated jars and seal. Pear, Prune and Walnut Chutney 2 onions, chopped 4 pears, diced 1 apple, diced 60g ginger, grated 250g prunes, chopped 250g sugar 400ml cider vinegar 200ml water 75g walnuts, chopped Put all ingredients in a heavy based saucepan, and stir over medium heat until the sugar is dissolved. Bring to the boil, reduce heat and simmer for about 90 minutes, until the mixture has thickened and reduced by about half. Pour into sterilised jars and seal. Makes approx 4 jars. Jam drops 125g butter ½ cup sugar 1 egg (60g) ½ -1tsp vanilla Pinch salt 1 ½ cup self raising flour Raspberry jam Cream butter and sugar and beat until creamy, light and fluffy. Add egg and vanilla and beat again until well blended. Fold in sifted flour and salt. Form into small balls, the size of a walnut, and place onto greased oven trays, allow room to spread. Make an indentation in centre and place a small quantity of jam in each. Bake in moderately slow oven (160˚C) for about 20 minutes, until biscuits are light golden brown. Remove from oven, move positions of biscuits on tray quickly, and allow to cool on tray and become crisp. Makes about 30. Should measure 5cm across. Banana Cake 125g butter 125g brown sugar 2 eggs 250g self raising flour Pinch salt 1 ½ ripe banana 1 tsp bicarb soda ¼ cup milk 1 dessert spoon lemon juice Cream butter and sugar, add eggs and beat well. Sift flour and salt three times. Dissolve soda in milk. Mash bananas, add lemon juice and add to creamed mixture. Fold flour and milk alternately into cake mixture. Place into a loaf tin and bake in moderate over for 45 minutes (or until cooked) When cool, ice with lemon icing. |
