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Fair Book 2008 / Home Economics

Home Economics

Superintendent:
Mary Bridges
Assistant:
Pat Thompson
  1. Entry deadline — March 3, 2008. All entries in all divisions must be submitted on an official entry blank available from 4-H leaders, FFA or FCCLA leaders. All entries must be completed, signed, and turned it to:

    Entry Fee: Foods, Clothing & Crafts $5.00

    DCLA Youth Fair
    3100 Fort Worth Dr
    (Fulton's Mtl & Hdwr)
    Denton, TX 76205

    NO LATE ENTRIES ACCEPTED !
  2. Dates and Times
    1. Entries are to be checked in between 3:30 p.m. and 6:30 p.m. on Wednesday, March 26, 2008. No late projects will be checked in after 6:30 p.m. Entry number must be attached and visible on each Item.
    2. Judging for all departments will be on Thursday morning, March 27, 2008, 8:00 a.m. The building will be closed during the judging and will not re–open until Thursday afternoon, 3 p.m.No results will be available until Thursday 3 p.m. Projects will be displayed Thursday, 3 p.m. and all day Friday from 8 a.m. until picked up at 5 p.m.
    3. Entries for all departments will be released Friday, March 28, 2008 between 5:00 p.m. and 6:00 p.m. Any projects not picked up on time will be disposed of. ITEMS NOT PICKED UP WILL NOT BE THE RESPONSIBILITY OF THE DCLA.
  3. Entries are subject to the general rules.
  4. Each entry must be the work of the exhibitor. All entries must have been made within the past year.
  5. An individual may enter one item per class per department. The food division entry fee is $5.00. In other divisions, an individual may enter one item per class and the entry fee is $5.00 per entry. Entry fee must accompany the entry on March 1, 2008.
  6. Grand Champion winners in the Senior Divisions of Clothing and Crafts will receive $100 scholarships. Grand Champion winners in the Junior Divisions of Clothing and Crafts will receive $50 scholarships. All scholarships will be based on the number of entries.
  7. Grand and Reserve Champions in the Senior Foods Division will sell at the live auction on Saturday, March 29, 2008, at 12:30 p.m. Other designated selling food items will be sold at the Silent Auction before and during the Buyers' Barbeque Luncheon on Saturday. These items must be prepared fresh and be presented by 10:30 a.m. or forfeit their opportunity to sell, at the location of the Buyers' Barbeque Luncheon, along with a bakery box to deliver the project to the buyer. The exhibitor must be present unless participating in another contest at the show.
  8. All entries not complying with the rules will be disqualified.
  9. Judging will be by out of county judges. Scorecards will be used.
  10. Please keep the show on an amateur basis.
  11. Departments.
    1. Clothing Department
      1. Entries are subject to the general rules.
      2. All garments must be clean and in good condition.
      3. There will be a Junior Division (age 9 — 13) and a Senior Division (age 14 — 19) for allm classes.
      4. Classes
        1. Dresses
        2. Skirts
        3. Blouses and shirts
        4. Shorts and slacks
        5. Ensemble (2 or 3 pieces)
        6. Open (any garment not listed as a category
        7. Machine quilts
    2. Foods Department
      1. Entries are subject to the general rules.
      2. Decorated cakes will be judged on appearance only. Entire product must be edible.
      3. No mixes of any kind will be allowed except for classes 1 and 12.
      4. Complete recipes must be attached to all food entries (No personal names, please). This means ingredients and instructions or directions only. It must be typed or handwritten on a white index card no larger than 4"x 6". Stack multiple cards. Class 1 does not need a recipe.
      5. There will be a Junior (age 9–13) and Senior (age 14–19) Division for each class. An exhibitor may only enter one item in each Food Class.
      6. Food MUST be on a silver aluminum foil covered piece of cardboard measuring 1 inch larger than baked item covered securely with clear plastic wrap.
      7. Sale items must be sold by exhibitor only. Only designated blue ribbon items may sold.
      8. Any item needing refrigeration will be disqualified. No fresh fruit on any food item.
      9. No added decorations of any kind on containers for judging.
      10. Pies must be in an aluminum pie pan covered with clear plastic wrap.
      11. All junior and senior foods must be checked in at front table to be classified.
      12. Classes:
        1. Decorated cakes (must be a cake-can be a mix since judged on appearance only.)
        2. Sponge cakes
        3. Butter cakes
        4. Quick breads
        5. Yeast breads
        6. Sweet rolls (6 rolls or 1 loaf)
        7. Candies — (bring 6 pieces)
        8. Cookie — (bring 6 cookies)
        9. Bars & Square cookies (bring 6)
        10. Same recipe cake (recipe follows)
        11. Pastries
        12. Creative cakes (must use a recipe where cake mix is an ingredient — minimum of 5 ingredients
        13. Canning (2 like jars)
        14. Nutritious snacks
        15. Home Products (includes honey and molasses) (2 like jars)
      13. Bring an extra copy of your recipe when you check in. We are going to print a recipe book. These will be available at next year’s fair.

        Same Recipe Cake: Pound Cake

        1/2 cup butter, softened
        1/2 cup shortening
        2 cups sugar
        4 eggs
        1/2 tsp soda

        1 cup buttermilk
        3 cups cake flour
        1/8 tsp salt
        1 tsp lemon extract
        1 tsp almond extract

        Cream butter and shortening. Gradually add sugar, beating until light and fluffy — about 5 minutes. Add Eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk. Sift together flour and salt. Add this mixture alternately with the buttermilk mixture, beginning and ending with flour. Stir in lemon and almond flavorings.

        Pour batter into a greased and floured tube pan. Bake in a preheated 350 degree oven for 1 hour and 5 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 10-15 minutes. Remove from pan and cool completely.

    3. Crafts Department
      1. Entries are subject to the general rules.
      2. Entries must be identified as to kit or pre-construction items and extent of item individually made.
      3. There will be a Junior (13 and younger) and a Senior (14 and older) Division for each class (as of January 1, 2008)
      4. All entries need to be finished in whatever manner appropriate for item.
      5. Classes:
        1. Needlework
        2. Cross stitch
        3. Personal accessories
        4. Photography (any size, must be finished by either matting or mounting)
        5. Leather–craft
        6. Woodcraft
        7. Home improvement
        8. Ceramics
        9. Paintings
        10. Stippling
        11. Drawings
        12. Open arts and crafts (item not eligible if a like item is entered in an above class).
        13. Creative photography (includes, but not limited to, enhanced photography, digital photos printed by member)