Home Economics

Superintendent:  Mary Bridges

Assistant: Pat Thompson

     1. Entry deadline - March 4, 2011.  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 in to:

Entry Fee: Foods, Clothing & Crafts $5.00

DCLA Youth Fair

3100 Fort Worth Drive

Denton, Texas 76205

NO LATE ENTRIES ACCEPTED 

There is just one page to the entry form disregard second page that states must be attached.

     2. Dates and Times

          1. Entries are to be checked in between 3:30 p.m. and 6:30 p.m. on Wednesday, March 30, 2011.  No late projects will be checked in after 6:30 p.m.

          2. Judging for all departments will be on Thursday morning, March 31, 2011, 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, 3p.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, April 1, 2011 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 RESPONISBILITY 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.  All entry fees for the clothing, food and craft departments are $5.00 each and an individual may enter one item per class.  Entry fee must accompany the entry on March 4, 2011.

     6.  Grand Champion winners in the Senior Divisions of Clothing and Crafts will recieve $100 scholarships.  Grand Champion winners in the Junior Divisions of Clothing and Crafts will recieve $50 scholarships.  All scholarships will be based on the number of entries.

     7.  Grand and Reserve Champion in the Senior Foods Division will sell at the live auction on Saturday, April 2, 2011, at 12:30 p.m.  Other designated selling food items will be sold at the Silent Auction before and during the Buyer's 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 Buyer's Barbeque Luncheon, along with a bakery box to deliver the projects 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. 

     10.  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 all classes.

                   4.  Classes:

                             A.  Dresses

                             B.  Skirts

                             C.  Bouses and shirts 

                             D.  Shorts and slacks

                             E.   Ensemble (2 or 3 pcs)

                             F.   Open ( any garment not listed in as a category )

                             G.   Machine Quilts

            2.  Foods Department  

                    1.  Entries are subjected 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 a 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 sell.

                    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 a disposible 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:

                               A.  Decorated cakes (must be a cake-can be a mix since judges on apperance only.)

                               B.  Sponge cakes

                               C.  Butter cakes

                               D.  Quick breads

                               E.  Yeast breads

                               F.   Sweet rolls ( 6 rolls or 1 loaf )

                               G.  Candies - ( bring 6 pieces )

                               H.  Cookie - ( bring 6 cookies )

                               I.   Bars & Squares cookies ( bring 6 )

                               J.  Same recipe cake ( recipe follows )

                               K.  Pastries

                               L.  Creative cake ( must use a recipe where cake mix is an ingredient -  min of 5 ingredients

                               M.  Canning ( 2 like jars )

                               N.  Nutritious snacks

     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

 Preheat oven to 350 degrees.  Cream butter and sugar.  Add eggs and vanilla.  Beat throughly.  Sift flour, measure and sift again with salt and baking powder.  Add alternately with milk to cream mixture.  Pour into a greased and floured 8- inch  x 4 inch loaf pan.  Bake in 350 degree oven for 35-40 minutes or until done when tested with a toothpick.  Remove from pan to cool completely.

  .

           3. Crafts Department

                  1.  Entries are subjected 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 )

                  4.  All entries need to be finished in whatever manner appropriate for item.

                  5.  Classes:

                          A.  Needlework

                          B.  Cross stitch

                          C.  Personal accessories

                          D.  Photography ( any size, must be finished by either matting or mounting )

                          E.  Leather-craft

                          F.  Woodcraft

                          G.  Home improvement

                          H.  Ceramics

                          J.  Paintings

                          K.  Stippling

                          L.  Drawings

                          M.  Open arts and crafts ( item not eligible if a like item is entered in an above class).

                          N.  Creative photography ( includes, but not limited to, enhanced photography, digital photos printed by member )