16. COOKERY CLASSES 55 - 64

Fresh CREAM MUST NOT BE USED, RECIPES not required to be displayed with the entry

Classes 55-60
All entries must be displayed on a doily on a plate with the standard Wales & West Federation competition label attached to the doily.
Class 55 & 56 - Loaf of Bread to be made by the entrant. A tin loaf not exceeding 2lb in weight.
Class 60 - The biscuits must be home made to any recipe of the competitor’s choice.
Classes 61-64
All entries must be displayed in a straight sided, plain, glass 1 pound jar. The main ingredient and the standard Wales and West Federation competition label must be displayed with the entry.  

Victoria sponge ingredient list
6oz self raising flour
6oz caster sugar
6oz margarine or butter
3 eggs
Raspberry jam filling, no sugar on top
Two 7in tins (apprx)

<previous     next >