Autumn Show 2021
The Autumn Show will be held on 2nd October 2021 in the John Baker-White Hall Village Hall, Lower Hardres
AUTUMN SHOW RULES
All classes are open to members and non members of the Society
Completed entry form to reach the Secretary by Thursday September 30th.
Late entries will not be accepted
The Hall opens at 11.00 a.m. on the Saturday for receipt of exhibits, and must be staged by 1pm at the latest, when judging begins.
All exhibits must be made, grown or cooked by the exhibitor and prizes shall be awarded only for exhibits deemed worthy by the judges.
All pot plants must be exhibited in the pots in which they were grown and must have been in exhibitor’s possession for not less than 3 months.
The show opens at 3.00 p.m.
Refreshments will be on sale.
All items left at owner’s risk.
CUPS AND TROPHIES AWARDED
AUTUMN SHOW CUP
For most points in show, awarded to members only
CLASS B POINTS CUP
For best Floral Art exhibit in the show
COVENEY DAHLIA CUP
For best dahlia exhibit in the show
For most points accumulated in all three shows in 2021
For most points accumulated in all three shows in 2021
LOWER HARDRES MEMORIAL TROPHY
For the child with most points accumulated in all three shows in 2021
COOKERY PRIZE SILVER PLATTER
CHILDRENS CLASS BOOK TOKEN
FLORAL ART CLASSES
Material from anywhere may be used except if otherwise stated.
To be judged under N A F A S Rules, which define an exhibit as ‘an arrangement of any natural material, with or without accessories.
Note: An ‘arrangement’ does not have accessories.
Drapes may not be fastened in any way to the alcove.
Alcoves are 20 ins wide and 24ins high unless stated.
Miniature - An Exhibit not exceeding 10x10x15cm(H)
Petite - An Exhibit not exceeding 25x25x37cm(H)
1. A container of Cut Flowers, four kinds, two stems of each kind
2. Specimen Dahlia. (No side buds)
3. A container of 3 collerette or water lily Dahlias
4. A container of 3 Dahlias, one or more varieties (No side bud)
5. A container of three Pom-Pom Dahlias of one or more varieties, not exceeding 2 inch in diameter
6. A container of three Chrysanthemum (not sprays)
7. A container of three stems of Roses
8. Specimen Rose
9. A container of six Fuchsia blooms in a sand bed
10. A container of three stems of spray Chrysanthemums
11. A container of 3 stems of foliage
12. A container of any 3 stems of flowers other than dahlias/ roses
13. 5 White Potatoes
14. 5 Coloured Potatoes
15. 7 Brussels Sprouts
16. 3 Onions (trimmed)
17. 3 Carrots (trimmed)
18. 3 Beetroot (trimmed)
19. 5 Runner Beans
20. 5 Tomatoes
21. 6 Cherry Type Tomatoes not exceeding 38mm in diameter
22. 5 Shallots – exhibition
23. 3 Leeks (trimmed)
24. 3 Parsnips (trimmed)
25. Longest Runner Bean from this years crop. First prize only
26. Heaviest Potato. First prize only
27. Specimen Vegetable
28. A Pumpkin
29. 3 Apples any one variety
30. One Foliage Pot Plant - max 150mm pot
31. One Cactus or Succulent - max 150mm pot
32. Any Pot Plant - min 150mm pot
33. President’s Challenge. The Heaviest Marrow.
34. 1lb Jar Banana & Date Chutney (straight sides) see recipe
35. 1lb Jar Green Tomato & Onion Pickle (straight sides) (see recipe)
36. Mushroom Quiche (see recipe)
37. Crunchy Top Lemon cake (see recipe)
38. Quick Cherry Loaf. (see recipe)
39. Children’s Class – 6 Cheese Straws
40. A 6” x 4”photo depicting “Sunset” (open to children)
See Rules above
41. “12 Days of Christmas” - An exhibit to illustrate one of the days.
42. . “Bedtime Story” - An exhibit to illustrate a child’s book.
43. “Blue Planet” - an exhibit to include water.
45. “Warm Glow” an arrangement to include a candle/candles
46. “Shades of Autumn”- A miniature arrangement in autumnal colours.
4 years old and under
47. Colouring in Picture (available online at www.lhngs.org/document-centre)
Children aged 5-7
48. Colouring in picture (available online at www.lhngs.org/document-centre)
49. Decorated Pebble paperweight
Children aged 8 -12
50. Colouring in Picture of Autumn leaves (available online at www.lhngs.org/document-centre)
51. Decorated flower pot
Children aged 13-16
52. A 6” x 4” photo entitled “Close Up”
53. A 6” x 4” photo entitled “My Pet”
Banana & Date Chutney
450g (1lb) onions, finely chopped.
225g( 8oz) stoned dates (finely chopped) 1kg (2.2lbs) ripe bananas, peeled and sliced.
600ml (1 pint) pickling vinegar or cider vinegar.
50g (2oz) black treacle225g (8oz) light brown sugar. 2 teaspoon ground ginger1 teaspoon ground allspice. Grated rind of 1 lemon.2 cloves garlic, crushed.
½ teaspoon salt.
Place the onions and dates in a medium heavy-based saucepan. Add the bananas to the pan with the vinegar. Bring slowly to the boil and cook gently together for about 30 minutes, stirring occasionally until tender. Add the treacle, sugar, ginger, allspice, lemon rind, garlic and salt and continue to simmer, uncovered, for 1-1 ½ hours, stirring occasionally until thick and dark brown in colour
– you should be able to run a spoon across the base of the pan and it will leave a channel. Remove the pan from the heat and leave to stand for 5 minutes. Pour into sterilised jars and seal. Store 2-3 weeks before use.
Green Tomato and Onion Pickle
2kg (4lbs) green tomatoes, sliced
750g (1½ lbs) large onions, skinned & sliced 75ml (5 level tablespoons salt)
2.4 litres (4 pints) malt vinegar
150ml (1/4 pint) black treacle or syrup 15ml (1 level tablespoon) mustard powder 10ml (2 level teaspoons) curry powder
1.25ml (1/4 level teaspoon) cayenne pepper 5ml (1 level teaspoon) mixed spice
Layer the tomato and onion slices in a bowl, sprinkling each layer liberally with salt and leave for 24 hours. Drain and rinse the tomatoes and onions well. Put the vinegar treacle or syrup and spices into a saucepan and bring to the boil. Add the vegetables and cook very gently for 5 minutes. Pour into pre-heated jars and cover at once with airtight, vinegar proof tops. (Ingredients could be halved)
Remove the cake from the base of the tin, and peel off the lining paper. Using a serrated knife, slice the cake in half to make two equal layers. Spread one-third of
the icing on the bottom half of the cake and place the other half on top. Spread the remaining icing over the top and side of the cake to give a thin layer. Will keep in refrigerator for up to 3 days.
For the pastry: 200g (7oz) plain flour. Pinch salt. 100g (3½ oz) butter or block margarine.
For the filling: 25g (1oz) butter or margarine 225g (8oz) button mushrooms, sliced
1 egg.1 egg yolk. 142ml (5fl oz) carton single cream 5ml (1 teaspoon) chopped fresh basil.
Salt & freshly ground black pepper.
Sift the flour and salt together. Rub the fat into the flour and when the mixture resembles breadcrumbs add suﬃcient cold water to mix. Roll out and use to line a 21.5cm (8½ in) flan ring - fill with baking beans. Bake blind in the oven at 200C/ Fan 180C/Gas 6 for 20 minutes. Melt the butter in a pan and sauté the mushrooms for 5 minutes. Drain and spoon into the flan case. Beat the remaining ingredients together and pour over the mushrooms. Return the quiche to the oven at 190C/ Fan 170C/Gas 5 for about 35 minutes until the filling is set.
Crunchy Top Lemon Cake
100g (4oz) softened butter. 175g (6oz) caster sugar. 175g (6oz) self-raising flour. 1 level tspn baking powder. 2 large eggs, beaten. 4 tablespoons milk.
Finely grated rind of 1 lemon.
For the topping: juice of 1 lemon. 100g (4oz) caster or granulated sugar.
Preheat the oven 180C/Fan 160C/Gas 4. Grease an 18 cm (7in) round cake tin then line the base with baking parchment. Measure all the ingredients for the cake into a large bowl and beat for about 2 minutes until smooth and well blended. Turn the mixture into the prepared tin and level the surface. Bake in the pre-heated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when pressed with a finger. While the cake is baking make the crunchy topping. Measure the lemon juice and sugar into a bowl and stir until blended. When the cake comes out of the oven, spread the lemon paste over the top while the cake is still hot
Leave to cool completely in the tin, then turn out and peel oﬀ the parchment.
Quick Cherry Loaf
100g (4oz) glace cherries chopped, washed, rinsed and thoroughly dried first. 100g( 4oz) self-raising flour. 100g( 4oz) baking spread from fridge. 100g(4oz) caster sugar.
2 large eggs. Finely grated zest of 1 small orange 25g( 1oz) semolina
Preheat the oven to 180c/Fan 160C/Gas 4. Grease a 450g (1lb) loaf tin and line with non-stick paper. Measure all the ingredients into a large bowl and beat well until thoroughly blended. Turn the mixture into the tin, level the top and bake in the pre-heated oven for about 40-45 minutes or until well risen. A skewer inserted into the centre should come out clean. Leave to cool in the tin for a few minutes then turn out, remove the paper and finish cooling on a wire rack.