HOME INDUSTRIES

Waikato Times, Volume 100, Issue 16815, 5 June 1926, Page 8

HOME INDUSTRIES

JUDGES’ COMMENTS,

/ Great interest has centred in the hlome Industries section, and while we have already dealt at some length with these classes and could still enter upon a further long dissertation of the merits, we think that the remarks of the judge, Mr \v. R. Cowley, manager of tiic Dominion Compressed Yeast Company, Christchurch, who has judged similar sections in different ■parts of the world, will probably carry more weight. Mr Cowley stated that at no previous show or exhibition, either in New Zealand or England,, had lie had such an interesting time in connection with tho judging of the exhibits in this section. There were in all 499 entries. The culirc work of the exiiibits submitted wsa of a high order, and this was particularly noticeable in the sections for bread, scones, and jam sandwich. Tho general excellence, of the display seemed

to suggest to his mind that the work of the ladies’ home economics associations and the school cookery centres was now being made manifest. “In such an extensive farming and dairy centre as Hamilton is the standard of excellence in home cooking in country homes is undoubtedly an important factor in the i .dustry of the home,” continued Mr Cowley. "Much of the work displayed by the ladies of the home would do credit to a tradesman, though there is a certatn final touch that marks out the experienced craftsman, who perforce must depend for his living upon selling his goods to the public." “Dealing particularly with the bread and fermented goods sections, which sections after all provide the real stay and staff of life, I desire to make the following observation. These breads and fermented goods should be much more highly pa'ronised. The exhibits this year arc such as make it a wonder why so much sweet pastry is entered, when such excellence is evident in the workmanship of the bread submitted by the lady competitors. A special and valuable trophy, therefore, will be offered by I tic firm whom I “represent at next year’s Show for the householder's seclion of yeast-raised goods, such as bread, buns, scones and pikelets. It is hoped that this trophy will arouse a keen interest in preparations for what will prove a record entry for New Zealand. “Much also could ho done to educate people into the true economy value of bread, if the local education auihorities will grant permission for girls from the cookery centres to enter a competitive examination of cooking in the buildings next year and thus afford ar, opporiunity, as was done on a recent occasion by the Canterbury schools, for the general public to view a section of the excellent training in the home service which the girls are now receiving at school. High Standard Bread. “As regards the bakers’ bread, I desire to state that of t.hc many bakery exhibitions at which I have been present in England I have never seen a greater percentage of such high standard bread than that whicli I have just examined. In the cup class the work of the final adjudication was most exacting and took considerable lime, as there arc about 10 points of individual judging in a loaf of bread. The workmanship of the loaf in this cup class was excellent and showed very marked ability in llie theory and practice of dough fermentation, and subsequent care in skill of moulding and baking. The result was a loaf of outstanding value from a public healtli point of view.

“In mingling amongst the crowds who invaded the home industries sections, I was surprised to observe how very little many people seemed to grasp that the baking of a loaf of bread has to do with their health, and therefore by watching the prize list of such shows as the Waikato Show they can learn the views of the judge for that year. The task of judging the general bread classes for bakers was rendered easier than it might etherwise have been by the fact that a number of bakers, in an evident desire to produce what properly might be described as “picture” bread, got their bread too large, and the consequent largeness of bulk destroyed the flavour and moisture of the bread. In the scone and sponge classes made by householders there was far 100 much powder used, and much gr'caier attention must be given to exact measurements. in the class for pikelets, the judge has probably never seen a better display than that which won the first prize, and the same remark applies to the first prize for the currant buns.”