DEPARTMENT 15
Home and Dairy Products

Refer to General Rules

1. All products must have been made by the exhibitor. Premiums will not be paid for commercial products.
2. Complete baked goods must be brought to the fair. After judging, the fair may display only a portion of the product for the week.
3. No Cream Cheese products, including icing -- due to spoilage
4. To be judged on flavor, lightness, general appearance and crumb.
5. All baked goods become the property of the fair.

Section 1: Baked Goods

Class 1: Quick Breads

• A. 1/2 dozen baking powder biscuits
• B. Corn bread, 6 pieces approx. 2-1/2" x 3"
  
• C. 1/2 dozen muffins
• D. Nut bread or other fruit bread

Class 2: Yeast breads - to consist of one rectangular loaf, approx. 4" x 8" x 5", wrapped in plastic bag. No fork pricks.

• A. White bread
• B. Whole Wheat bread
• C. Other

Class 3: Machine Breads

• A. White bread
• B. Whole wheat bread
• C. Other

Class 4: Yeast Rolls - to consist of six rolls of uniform shape and size wrapped in plastic bag.

• A. Cinnamon rolls
• B. Doughnuts
• C. White Rolls
• D. Whole wheat rolls
• E. Parkerhouse rolls
• F. Basket of fancy yeast rolls to contain at least 3 different shapes.

Class 5: Butter cakes, iced

• A. Chocolate
• B. Spice
• C. White
• D. Yellow
• E. Any other kind

Class 6: Six cupcakes

• A. Chocolate
• B. White
• C. Molasses
• D. any other kind

Class 7: Egg cakes, not iced

• A. Angel food
• B. Chiffon
• C. Sponge
• D. Pound

Class 8: Breakfast Cakes
Class 9: Pies - to be judged on texture of crust and flavor and consistency of filling.

• A. One crust pie, any kind of fruit - not cream filling, no custard
• B. One crust pie - Molasses
• C. Two crust pie, any kind

Class 10: Candy - 1/2 pound must be shown

• A. Chocolate covered
• B. Chocolate fudge
• C. Light fudge
• D. Other

Class 11: Cookies - 1/2 dozen

• A. Bar cookies
• B. Dropped cookies (1. Chocolate Chip 2. Other)
• C. Filled cookies
• D. Pressed cookies
• E. Rolled cookies (1. By hand 2. Cut outs)
• F. Sliced or Ice Box cookies
• G. No - Bake cookies

Class 12: Decorated Cakes 

• A. Birthday
  
• B. Holiday
  

Class 13: Miscellaneous Home Products

• A. Noodles (1 qt)
• B. Potato Chips (1 qt)
• C. Salted Nuts (1/2 pt)
• D. Other

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Section 3:
​Butters, Honey Spreads, Jams, Jellies, Marmalades and Preserves

Class 1: Butters

• A. Apple
• B. Any Variety

Class 2: Honey Spreads

• A. Any variety

Class 3: Jams

• A. Cherry
• B. Peach
• C. Raspberry (black)
• D. Raspberry (red)
• E. Strawberry
• F. Any other

Class 4: Jellies

• A. Apple
• B. Cherry
• C. Grape
• D. Peach
• E. Raspberry (black)
• F. Raspberry (red)
• G. Any other

Class 5: Display of Jelly and Jams - 
3 varieties
Class 6: Marmalades
(small pieces of fruit or peel suspended and in transparent jelly)

• A. Apricot
• B. Orange
• C. Peach
• D. Any other

Class 7: Preserves and Conserves (jam like product containing 2 or more fruits, nuts or raisins)

• A. Apricot
• B. Peach
• C. Strawberry
• D. Any other

Section 2: Canned or Dried Products

No Junior Classes

1. Canned fruits and vegetables, jams, jellies, etc., to be judged on quality, general appearance, and container which shall be a regulation clear glass jar (i.e. mason, atlas, ball, kerr) sealed with a new lid and ring. No wax accepted. Fair will designate the size.
2. No Freezer Jams
3. Any entry in question of improper canning or as a tie-breaker may be opened by the judge.

Class 1: Canned Fruits - one container

• A. Applesauce
• B. Apricots
• C. Cherries, dark, with pits
• D. Cherries, red sour, pitted
• E. Cherries, red with pits
• F. Cherries, white, with pits
• G. Peaches
• H. Pears
• I. Plums
• J. Other

Class 2: Best display of canned fruits - 4 varieties
Class 3: Canned vegetables - one container

• A. Beans, green
• B. Beans, yellow
• C. Beets
• D. Corn
• E. Sauerkraut
• F. Tomatoes
• G. Vegetable soup
• H. Other

Class 4: Best display of canned vegetables - 4 varieties
Class 5: Canned meats - one container

• A. Beef
• B. Chicken
• C. Pork
• D. Other

Class 6: Display - to consist of 3 containers each having a different kind of meat
Class 7: Pickles/Relishes/Sauces - to be judged on size, uniformity, clearness, color and arrangement

• A. Beets
• B. Chow-chow
• C. Relishes (1. Corn, 2. Pepper, 3. Other)
• D. Sauces (1. Chili sauce, 2. Salsa)
• E. Other

Class 8: Spiced fruits - one container
Class 9: Dried fruits and vegetables - to be judged on quality and general appearance

• A. Apples
• B. Corn
• C. Other

Class 10: Juices - to be judged on flavor, color, and clarity

• A. Apple
• B. Grape
• C. Tomato
• D. Other

Class 11: Vinegars

• A. Any variety

Class 12: Cucumbers/Pickles

• A. Bread & Butter
• B. Dill
• C. Mixed
• D. Mustard
• E. Sour
• F. Sweet

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Section 4: Specialties

Class 1: Hershey Chocolate Cake Contest
Class 2: Apple Pie Contest
Class 3: Vegetable Bread
Class 4: Fruit Bread
Class 5: Angel Food Cake
Class 6: Yeast buns