1. Each Extension Homemaker club may enter 1 display as a group that represents a monthly educational lesson given between May 2008 and June 2009.
2. Space allotted on first-come first-serve basis.
3. Display space: 1/2 of an eight foot table per club.
4. Use tri-fold
Scoring criteria:
A. Presentation of Dominant Idea 40
Secures Attention, 1
Creates Interest, 12
Stimulates Action, 16
B. Titles and Captions (must be printed) 15
C. Originality 20
D. Neatness 10
E. General Attractiveness 15
Total Points 100
DEARBORN CO. FAIR
BABY CONTEST
Wednesday, June 24, 2009 Free Stage
5:00 p.m. Registration for all AGES at Dearborn Co. Hospital Booth
Entry Fee: This year’s entry fee is waved, courtesy
of the Dearborn County Hospital Birthing Center
6:30 p.m. Judging
Contest open to any baby whose parents reside in Dearborn County
1. Require dress-White T-shirt or onesey & white diaper.
2. No decorations in hair. 3. Shoes optional.
Judging criteria:
Personality—40 points, Appearance—40 points, Attentiveness/Alertness—20 points
DRAWING: Two gift baskets donated by the Dearborn County Hospital Birthing Center—1 for a girl and 1 for a boy.
Class I Twins 0-18 mos. Class VI Boys 7-12 mos.
Class II Triplets 0-18 mos. Class VII Girls 13-18 mos.
Class III Girls 0-6 mos. Class VIII Boys 13-18 mos.
Class IV Boys 0-6 mos. .
Class V Girls 7-12 mos.
First place winners in each class will be eligible for the Prince/Princess competition that will immediately follow the last class.
Dearborn County Hospital is sponsoring a Savings Bond for Grand Champion Boy and Girl.
Each baby will receive a free photograph from Dearborn County Hospital.
Kroger trophies—Prince and Princess
Entries for “Pies For Prizes”
A. Entries must be a one or two crust fruit pie. No cream pies accepted. A copy of the complete recipe is required with each exhibit.
B. Prizes: 1st place $20.00, 2nd place $15.00, 3rd place $10.00, 4th place $5.00
C. Entries will be accepted on Wednesday, June 24 between 3:30-5:30 p.m.
D. Judging will begin at 6:00 p.m.
E. The decision of the judges is final.
F. Pies for Prize auction will begin at 8:30 p.m. All proceeds from the Pies For Prize auction will go to the Extension Homemakers general fund for community projects and activities.
G. Cider contest auction will be immediately following the Pies For Prize auction. All proceeds from cider contest will go to 4-H.
H. See guideline #10.
CIDER CONTEST
Wednesday June 25, 2008
1.This cider contest is open to all Dearborn County residents.
2.The cider product must have been made by the exhibitor.
3.Each entry must be accompanied with the complete recipe, please put name on back of recipe card.
The recipes become the property of the Fair Board.
4.Each entry must contain cider in the product, using 1/4 cup cider.
5.Entries will be accepted from 3:30-5:30pm at Agner Hall. Judging will begin at 6:00pm.
6.Awards will be presented to the 1st ($5.00) and 2nd place ($2.00) exhibit in each category.
7.A portion of each winning entry will be displayed.
8.The remaining portion will be auctioned off to the highest bidder at the Pie for Prizes Auction.
9.The "BESTOVERALL" entry is worth $300.00 if you have a receipt for cider that
comes from Beiersdorfer Orchard OR Kroger's that has been bottled by Beiersdorfer. You must turn your
receipt and recipe ib at the same time, otherwise it is $100.00
10.Cider contest auction will be immediately following the Pies For Prize auction. All proceeds from cider contest will go to 4-H.
11. You may enter one (1) in each category.
12.See guidelines #11.
Cider Bake Off Categories
- Cookies – 6 exhibited on a paper plate
- Candy – 6 exhibited on a paper plate
Guideline #11: For baked product competitions: “Filling, frosting, glazing, pie filling, and meringue, whether uncooked or cooked, are not permitted to contain cream cheese, whipped cream, unpasteurized milk or eggs/egg whites (pasteurized eggs or eggs cooked to 160 degrees F may be used). Home-canned fruits, vegetables, or meats are not permitted in products. Recipes must be provided that show which ingredients were used in each part of the product. Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. Whenever possible, baked products should be transported and stored in chilled coolers (41 degrees F).
DEPARTMENT: CRAFTS
Exhibits may be entered at Open Class on Saturday, June 20 from 9:00-11:30 a.m. One (1) entry per class. You may enter in each division:
Example: Class I Crafts
A. Purse
B. Pillow
C. Handmade Toy
Class I – Crafts
A. Purse
B. Pillow (needlework not included) for decorated purpose.
C. Handmade toy
D. Angels, any material
E. Scarecrow
F. Doll
G. Recycle materials made into something useful or decorative.
H. Any other
Class II—Crafts
A. Flower Arrangement (other than fresh flowers)
1. Bridal or nosegay
2. Dried nature arrangement
3. Silk or fabric
B. Weaving
1. Loom technique
2. Basket
3. Any Other
C. Decorative Painting
1. Glass
2. Wood
3. Fabric
4. Any other
D. Wreath
1. Fabric
2. Natural materials
3. Any other
E. Wearable Art
1. Painted
2. Applique
3. Jewelry
4. Any other
F. Stamping
1. Paper
2. Wearable
3. Any other
G. Stained Glass
H. Woodworking
I. Any Other craft
Class III—Ceramics
A. Stains
B. Underglaze
C. Glaze
D. Glaze on glaze
E. Lamps
F. China Painting
G. Porcelain
H. Related articles-not more than five
I. Dolls
J. Any other wired article
K. Any other ceramic article
Class IV—Holiday Decorations
A. Table Centerpiece (any holiday)
B. Wreath
C. Any other handmade decorations (any holiday)
D. Christmas Decorations
1. Christmas ornaments
2. Christmas door decorations
3. Christmas stockings
4. Wreath
5. Snowman
6. Santa
7. Any other Christmas decoration
E. Holiday Wearables
1. Jewelry
2. Sweatshirt
3. Any other
Class V—Memorabilia
A. Framed
B. Under glass
C. Any other
Class VI—Gourds
A. Painted
B. Birdhouses
Fine Arts Department
(Pictures should be ready for hanging)
A. Oil or Acrylic
1. Landscape
2. Still Life
3. Portrait
4. Abstract
B. Watercolor
1. Landscape
2. Still Life
3. Portrait
4. Abstract
C. Pastel
1. Landscape
2. Still Life
3. Portrait
4. Abstract
D. Drawing (charcoal, pencil, pen & ink)
1. Landscape
2. Still Life
3. Portrait
4. Abstract
E. Sculpture (clay, metal, etc.)
F. Collage
G. Any other medium: as an example, print (woodcut, linoleum, monoprint, etching); airbrush: scratch board; reverse glass; etc., (state medium on entry card)
1. Landscape
2. Still Life
3. Portrait
4. Abstract
Department: Prepared Foods
Exhibits may be entered at Open Class on Saturday, June 20 from 9:00-11:30 a.m. One (1) entry per class. You may enter in each division .
EXAMPLE: Class I Cakes
A. Angel food cake
B. Devil’s food cake
C. Spice cake
Recipe submitted.
THE DECISIONS OF THE JUDGES ARE FINAL. Food policy—For baked product competitions: “Filling, frosting, glazing, pie filling, and meringue whether uncooked or cooked are NOT PERMITTED to contain cream cheese, whipped cream, unpasteurized milk or eggs/egg whites (pasteurized eggs or eggs cooked to 160 degrees F may be used). Home canned fruits, vegetables, or meat are NOT PERMITTED in products. Recipes must be provided that show which ingredients were used in each part of the product. Contestants should carefully wash their hands and make sure that their hands DO NOT HAVE any open cuts before preparing foods. Whenever possible, baked products should be transported and stored in chilled coolers (41 degrees F).
Judges and individuals who will consume products from county and state competitions should be informed that they are at risk for foodborne illness since the established policy CANNOT guarantee that an entry which is a “potentially hazardous Food” has been properly prepared or handled before, during, or following the competition.
Class I—Cakes (no box mixes. Place on covered cardboard)
A. Angel food cake
B. Devil’s food cake
C. Spice cake
D. White cake
E. Carrot Cake
F. German Chocolate
G. Any other cake
Class II—Cookies (6 cookies on paper plate)
A. Drop cookies
B. Ice box cookies
C. Sugar cookies
D. Bar cookies
E. Molded cookies
F. Brownies
G. Any other cookies
Class III—Plain Yeast Breads
A. White breads—individual loaf on covered cardboard
B. Dinner rolls—(any shape) 6 on paper plate
C. Herb bread—on covered cardboard
D. Yeast doughnuts—6 on paper plate
E. Any other yeast bread—properly exhibited on covered cardboard
Class IV—Fancy Yeast Breads
A. Iced rolls—6 on paper plate
B. Cinnamon rolls—6 on paper plate
C. Coffee cake—on covered cardboard
D. Any other yeast bread—properly exhibited on covered cardboard
Class V—Quick Breads
A. Baking powder biscuits—6 on paper plate
B. Fruit and/or nut bread—on covered cardboard
C. Vegetable Bread—on covered cardboard
D. Muffins—6 on paper plate (no paper liners)
E. Any other quick bread
Class VI—Breadmaker Products (no mixes)
A. White
B. Wheat
C. Sweet
D. Any other
Class VII—Homemade Candy—6 pieces on paper plate
A. Divinity
B. Fondant
C. Fudge
D. Fancy candies
E. Peanut brittle
F. Any other homemade candy
Class VIII—Special Diet (low, fat, low cholesterol or diabetic)
Recipe must be submitted with the exhibit
A. Cakes—on covered cardboard
B. Cookies—6 on a paper plate
C. Muffins—6 on a paper plate
D. Brownies
E. Any other
Class IX—Enhanced Box Mix—Recipe must be submitted with the exhibit (ingredients added to mix beyond recipe)
A. Cake
B. Muffin
C. Cookie
D. Bread
E. Brownies
F. Any other
Class X—Pies
A. Apple
B. Cherry
C. Peach
D. Berry
E. Other
Department: Preserved Foods
Exhibits may be entered at Open Class on Saturday, June 20 from 9:00-11:30 a.m. You may enter one in each division. EXAMPLE: Class I-Canned Fruits
A. Berries
B. Cherries
C. Fruit juice
Canning jars—regular, wide mouth quarts, pints, 1/2 pints.
Class I—Canned Fruits
A. Berries (any variety)
B. Cherries
C. Peaches
D. Fruit juice
E. Applesauce
F. Any other fruit
Class II—Canned Vegetables
A. Green beans
B. Tomatoes
C. Tomato juice
D. Squash—any type
E. Kraut
F. Any other vegetable
Class III—Soups
A. Vegetables
B. Including meat
C. Any other
Class IV—Canned Meat
A. Beef
B. Poultry
C. Pork
D. Any other
Class V—Canned Pickles
A. Sweet pickles
B. Bread and butter pickles
C. Pickled beets
D. Dill pickles
E. Hot pickle
F. Any other pickle
Class VI—Canned Relish
A. Vegetable Relish
1. Hot relish
2. Sweet
a. bell pepper
b. zucchini
c. corn
B. Any other
Class VII—Sauces
A. Sauces
a. chili
b. pizza
B. Salsa
C. Fruit
D. Catsup
E. Spaghetti
F. Hot Mustard
G. Any other
Class VIII – Jelly (no paraffin)
A. Apple jelly
B. Berry jelly
a. Blackberry
b. Raspberry
c. Strawberry
C. Grape jelly
D. No sugar
E. Special
F. Any other jelly
Class IX—Canned Fruit Jam (no paraffin)
A. Berry
a. blackberry
b. raspberry
c. strawberry
B. Peach
C. No sugar
D. Special
E. Any other
Class X—Canned Fruit Preserves (no paraffin)
A. Fruit preserves (the fruit retains its shape)
a. tomato
B. Fruit conserves (two or more fruits with nuts and/or raisins added)
C. Fruit butter
1. apple
2. pear
D. Any other
Class XI – Dried Foods
A. Fruit
1. Apple
2. Peach
3. Banana
4. Fruit leather
5. Any other
B. Vegetable
1. Sweet corn
2. Carrots
3. Celery
4. Onions
5. Herb and spice
6. Any other
Class XII—Syrup
A. Maple
B. Any other
Class XIII—Honey
A. Pear
B. Strawberry
C. Any other
Horticulture Department
Exhibits may be entered at Open Class on Saturday, June 20 from 9:00-11:30 a.m. class. You may enter one in each division.
EXAMPLE: Class I Root Crops
A. Beets
B Carrots
C. Onions
Class I—Root Crops
A. Beets any variety—topped to ½ inch--3
B. Carrots, any variety—topped to ½ inch—3
C. Onions, any variety—topped to ½ inch—3
D. Potatoes, Irish, any variety—3
E. Green onions—3 (topped to 8 inches)
F. Turnip—3
G. Radishes—3
H. Any other—3
Class II—Cucurbits
A. Cucumbers pickling—3
B. Cucumbers—slicing—3
C. Squash—tables—1
D. Any other—1
Class III—Crucifers
A. Broccoli—1 head
B. Cabbage—1 head
C. Cauliflower—1 head
D. Kohlrabi—3
E. Lettuce—1 head
F. Any other
Class IV—Others
A. Beans—string—10 pods
B. Beans—stringless—10 pods
C. Beans—wax—10 pods
D. Shellie beans—½ pint
E. Lima Beans—10 pods
F. Peas—edible pod—10 pods
G. Peas—non-edible pod—10 pods
H. Peas—chick—10 pods
I. Shelled horticulture beans— ½ pint
J. Peppers—sweet mango—3
K. Peppers—pimento—3
L. Peppers—pepper—3
M. Peppers—wax—3
N. Sweet corn—3 in husk
O. Table tomatoes—3
P. Salad tomatoes
1. Pear—5
2. Cherry—5
Q. Pasta tomato (example: Roma)—5
R. Eggplant—1
S. Any other—3
Class V—Fruits
A. Berries – ½ pint
B. Apple—3
C. Any other—3
Department: Needle Crafts and Sewing Class
All articles must be completed and ready to use.
Exhibits may be entered at Open Class on Saturday, June 20 from 9:00-11:30 a.m. You may enter one in each division.
EXAMPLE: Class I-Crochet
A. Wearable
B. Non-wearable
Class I—Crochet
A. Wearable
B. Non-wearable
Class II—Knitting
A. Wearable
B. Non-wearable
Class III—Applique
A. Hand applique
1. Wearable
2. Non-wearable
B. Machine applique
1. Wearable
2. Non-wearable
Class IV—Embroidery
A. Crewel
B. Basic embroidery
C. Cross stitch—stamped design
D. Cutwork
E. Silk ribbon embroidery
F. Any other
Class V—Counted Cross Stitch
A. Framed picture—cross stitched area larger than 10x5
B. Framed picture—cross stitched area smaller than 10x5
C. Sampler (must include alphabet)
D. Wall hanging—backed but not framed
E. Christmas ornament
F. Holiday picture
G. Afghan
H. Pillow
I. Any other
Class VI—Canvas Work
A. Needlepoint
B. Plastic canvas
Class VII—Quilts
A. Quilts produced totally by one individual
1. Hand pieced
2. Machine pieced
3. Applique
4. Embroidered
5. Knotted
6. Other
Class VIII—Quilt Articles
A. Pillow
B. Wall hanging
C. Wearable
Class IX—Sewing
Wearable
Non-wearable
Department: Photography
Exhibits may be entered at Open Class on Saturday, June 20 from 9:00-11:30 a.m. One (1) entry per class. Pictures should be ready for hanging.
The following categories are included under each section:
Photo 11”x14”
Photo 8”x10”
Photo 4”x6”—display 4 totally different prints on 16”x20” mat board.
5’x7”—3 pictures
Any other size photo—display 4 totally different prints on 16”x20” mat board.
