Section I:
Heirloom Vegetables & Fruits
Classes 1-17

To be eligible for a premium, each entry must be grown by the exhibitor and meet the criteria below. Eligible varieties include only those vegetables sold in the Conner Prairie Museum Shop.

Beans
Six pods or one-half cup of dry beans
1. Jacob’s Cattle Beans
2. Soldier Beans
3. Scarlet Runner Beans
4. Red Lima Bush Beans
5. Speckled Lima Pole Beans

Melon
6. Jenny Lind Muskmelon
7. Mountain Sweet Watermelon

Pumpkin
8. Connecticut Field Pumpkin
9. Cheese Pumpkin

Squash
One squash, edible stage
10. Green Hubbard Winter Squash
11. Green Striped Cushaw
12. Turks Turban

Largest Pumpkin
Grow a 100-pound pumpkin. Judged by weight.
13. King Mammoth Pumpkin

Beets
Exhibit three beets with tops
14. Early Egyptian Beets

Tomatoes
Exhibit three on a plate
15. Yellow Pear
16. Golden Queen
17. Livingston’s Favorite

Section II:
Heirloom Flowers
Classes 18-20

To be eligible for a premium, each entry must be grown and arranged by the exhibitor. Eligible varieties include flowers
sold in the Conner Prairie Museum Shop and those from your own flower garden.

Nose Gay
18. Fresh flowers and herbs from your own garden in a hand-sized arrangement, tied with a ribbon and exhibited in a glass tumbler.

Parlor Bouquets
19. Fresh flowers arranged in a vase suggesting the period 1886.
20. Dried flowers arranged in a vase
suggesting the period 1886.

Section III:

Culinary

Classes 21-27

Butters, Jelly & Preserves
Use 19th or 20th-century recipes
21. Applebutter

22. Grape butter
23. Blackberry Jelly

24. Peach Preserves

Cakes
25. Silver cake

26. Golden cake
27. Pound cake

Gold Cake

1 cup sugar

1/2 cup butter

3 egg yolks

1 whole egg

1/2 cup milk

1/4 tsp. soda

1/4 tsp. cream of tartar

1 3/4 cups flour

Mix the butter and sugar together. Then, add eggs, milk, soda, cream of tartar and flour in the order named. Mix quickly and thoroughly. Pour batter into shallow tin pan, to the depth of two inches. Bake at 350 degrees for about 30 minutes. A white frosting is good with cake.

(Mrs. L. C. A.)Miss Parloa’s New Cook Book, 1880 Edition by Maria Parloa, Washburn, Crosby Co.

Publisher.

Peach Preserves

4 cups sliced, peeled, pitted peaches (about 2 pounds)

4 cups sugar

Combine peaches and sugar. Let stand until juices start to flow (about 10 minutes). Bring slowly to a boil, stirring gently. Let boil rapidly for 1 minute, stirring constantly.

Remove from heat and skim foam if necessary. Ladle hot preserves into hot jelly jars, leaving 1/4 inch space at the top. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Yield: about 4 half pints.