xt7j3t9d6k10 https://exploreuk.uky.edu/dips/xt7j3t9d6k10/data/mets.xml   Kentucky Agricultural Experiment Station. 1936 journals kaes_circulars_280 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 280 text Circular (Kentucky Agricultural Experiment Station) n. 280 1936 2014 true xt7j3t9d6k10 section xt7j3t9d6k10  
i¤’·“
gg   UNIVE S UCKY
I  
  COLLEGE OF AGRICULTURE
  Extension Division
{Z
  THOMAS P. COOPER, Dean and Director
L n
  CIRCULAR NO. 280
  s
  HOME ECONOMICS JUDGING
  4-H CLUB WORK
  Lexington, Ky.
g Apm, 1936
_ Published in connection with the agricultural extension work carried on by coop-
J Deration oi the College of Agriculture, University of Kentucky, with the U. S. Depart—
I ment of Agriculture, and distributed in furtherance of the work provided for in the
Q Act of Congress of May 8, 1914.
 0 <>
V

 1 ‘:
 :1
CONTENTS  
` Pago  
The leader’s preparation for a judging contest ......................., 3  J ‘»'»
The club girl’s preparation for a judging contest ...................... 4  
How to conduct a judging contest ................................,,__ 4   H(
Placing ca1·ds .......................... . ............................, 5  ~
Learning to give reasons ............................................. 1  
Example form for giving reasons ...................................... 1   111111
Suggestions to the leader or agent in summarizing results ..........,. 1   (lmliut
Pointers on judging canned products ................................. 1 -L  slmuki
Terminology to be used in canning judging ........................... 9  ’"· lines OI,
Canning score cards .................................................. 10   `
Canned vegetables .................... . .......................... 10   (ml WC]
Canned fruit ..................................................... lt  g lcilcfhing
Canned meat ............................., . .................... . 11  Z1 111111 1111
Jelly ................ . ......... . .................................. 11   Works U
Pointers on judging baked products .................................. 12 = 
Yeast bread ...................................................... 12   Jug?
Biscuits .......................................................... 11  t '“*m$hi1
Butter cakes ........................................,............ l1   ` Cisms :11
Sponge cake ..................................................... ll  `— In judg
Terminology to be used in bread judging .............................. 11   Club lm
Baked products score cards ....,.................................... . 14  i .
I   of lllCll
Yeast bread ...................................................... 11   _
Biscuits and muffins ............................................. 15  . 10 gwc
Sponge cake ..................................................... li  S Ml 01.
Butter cakes ..................................................... 16   HFC to l
Cookies ............................ . ............................ . 16 ’l 
Pointers on judging clothing ......................................... li   The Lt
Terminology to be used in clothing judging ........................... 16  1 _
Clothing score cards ................................................. . ll 1  _ Fl lu
Children’s garments ............................................. . 11  =ViV Hmm ll
School, house or street dresses .................................... ll 1 of four
Afternoon, evening, or party dresses ............................. . 21  1 _ w11Q111 1
Wool coats and suits for adults or children ....................... . YY   iudgcd
Shoes ............................................................ ll  = ` `
` _ 1,  {_ the pl;11
Undeigaiments .............................,....................· -·  »;
Pointers on judging household articles and room accessories .,........ TY } the hm
Handwork on household articles invlving no design ................... - YY  E (hm W
Score card for bed linens .................................,........... Ti  `. CSL pm
Score card for curtains ............................................. - 21-=  se1|11cm
Tables for evaluating placings in judging contests ..................· · ii   In I
Score card for baking ...........................1..................· · gi  `
 a nccdo11
 · tc11sio11
  Tiflc {11

  h
.;   
 a t
  Circular N0. 280
at  
j   HOME ECONOMICS JUDGING—4-H CLUB WORK
E   By ANITA BURNAM
1   judging as a means of setting home economics standards of
7   tjualitv is a \'Cl`}' i1ii])<>i`t2llit putt of our ¢l—H club program. judging
  should start in local clubs just as soon as articles in the required
li   lines of work are completed and some phase of _judging and scoring
lj  ,__ can well be carried on at every meeting. _judging is valuable in
tt  ·· teaching standards as well as in selecting exhibits for fairs. 'l`he `
. tt  [ club member soon forms a mental picture of an ideal article and
- ll  if works toward that goal.
`     _judging club products helps to develop a spirit of good sports-
Z H  I manship among club members because each girl learns that criti-
. 13 f i eisms are given in a spirit of helpfulness rather than fault finding.
. ll   ln judging contests, such as those carried on during junior \\’eek,
- ll  ;`_ club members are asked to rate the articles or products in the order ·
`    L. of their quality, having the standard score card in mind, and then
Z 15   to give their reasons for this choice. Club members need a great
`_ li   tleal of practice in giving oral reasons. if the score-card standards
_, 16   are to become fixed.
.. it  Q.
__ it  ;` The Leader’s Preparation for a Judging Contest
     i i The selection of the classes to be judged is the principal prepar-
    ation the leader makes for a contest. A class is generally made up
_. it   Oi four articles, such as l`onr school dresses. four loaves of whole-
..    { _ wheat bread, four jars of tomatoes. In assembling the classes to be
W ‘ ' . \
·‘     jtltlged the articles should not be too nearly alike, its this ill2lll`0duct. (Refer to the numerical tables for cvzllliitlilig lCltCt`
, ..     sequence.)
¢· 4
     Y` lh ilssembling the materials for a contest these supplies will be
it   ll@Cl` Ciltll 111*
if  ttcle in each class. and a pencil and note cards for each contestant.

 ¤l I{(?}I['ll(`l€}‘ Exlension Circular N0. 280  
The person who acts as judge of each class should place rliq   SJ
classes before she hears reasons. For example, the person who will  [ [°
hear reasons on canned products should place the canned products.  
The clothing judge should place dresses, etc. She needs to lrair   ll
her official placings and reasons in mind to serve as her standzrrrl   [`
by which to evaluate each contestants reasons.   [
The Club Girl’s Preparation for a Judging Contest   (
l. Know your score card; its divisions, values of each divisiiirr   ·—ci 1
and terminology. (See score cards attached.)   5
V 2. Practice judging each article or product made in your pm  i i
ject work.  V
3. Practice judging in local club contests.   {
4-. Enlarge your vocabulary.  ¤ I
  Learn to make quick and accurate decisions. { I
6. Learn to state reasons in a clear, concise manner.  . 1
7. Learn to take criticism kindly.  A
How to Conduct a Judging Contest   ;
Aiter selecting, labeling and arranging the classes to be judged.  L_
the leader gives each contestant a number, which is used in plan ‘ 
of her name. Each member is also provided with a pencil, plate  Y
ment card and note card for each class. Before the judging starts  .
the leader explains the rules of the contest and gives any special in-  3;
struction necessary in judging the different classes. She will follow  ._
the general rules:  ·
l. Have the girls seated in the order of their numbers.  
2. Before starting, each will write her number and the "cl:1#~i`  5
on her placement card.  ¥
3. The rrurnber of girls judging each class at one time wil1· card used in Count i and State `ud in ·
 _.j l P 5 1 1 8 3
 " contests is shown in the following. Contestants are supplied with
  one for each class to be judged.
ie judged.  
1 lll pl=¤<¤   Kentucky 4-H Club Work
icil, place  =
ing gurl" I HOME ECONOMICS JUDGING CONTEST
“l’°°inIm·  i PLAc1No orum
.vill follow  
 ill Division .....,......... Class .................
the "cl:is~"  · First Second Third Four-tn
 V  
.   I I I
ne will do-   I I
eed [our. j  I I I
contestanli `.
mdm. mm    Reasons score ........ . .........
_   C0¤l3€Sta11i:’s Number ,_,___,,___,,_,_ Plaeings score ..................
r person ll  _
I Total score ....................
taking llllw   .

 - l  
ti Ivcnlizc/sv l£.vlm1.rio21 Circzifur No. 280  
Reas0ns  
Being able to give good reasons is a test of ability to forin aml  li t
carry in mind a mental picture of the class _judged. ln order to gilt  if 5
good reasons, you niust know each class. lf you are judging Wllsll   I
dresses. you must know the kinds of inaterial, design, and projro  {
construction used in these garnrents. In giving reasons yott inust lt I  j
careful not to repeat the saine reason several times.  V .
In Learning t0 Give Reasons [
l. Know your score card: its divisions, values of each tlivisiou
A and terminology. (See score card attached.) .
2. First, observe the entire class without handling. Then exam Y
ine each article carefully. Be sure you are forming a good ineiunl ‘
picture.  
3. \\’hen giving reasons, stand or sit erect, looking the jutlgt  {
straight in the eye. Start with a pleasant sniile and this statement. _· 
"l place this class of canned peaches (J, .·\, 1), B." This gives tlit `
judge your placings and she can follow your reasons more readily.  e
-f. There are four parts to giving reasons: _
fa) Nanie the class. s
(b) Give placings. _ 
fc) Give reasons for placings, using the following as a guitlte  
l. Give brief description of article or product.  V
2. Give justifiable criticistn of article or product rcgattl- Q
less of placing.  »
2%. Give accurate and clear-cut comparisons which justilt  
G the placing of your first choice over your second amtl  
so on thru the class.  
·f. ln a sentence or two give inforination which wl  ¤
forth the reasons why your fourth choice should ll  i
placed at the bottont of the class.  {
(tl) Conclusion.  ;
5. Reuieniber when you have given your reasons for makin; .
your first placing, that your next set of reasons concerns the semiit.  "
_ and third placings. l)o not nicntion the first placing again. ll l` 
always wise to start. reasons with the best and go to the poorest.  {

   Home Economics _/tzzrlging — el-H Club Work 7 `
  ta. Reasons should be short and definite, calling attention to
torm zttttl  Q the outstanding differences. Do not use the same descriptive word
er to gitt  l;< several times as “this machine stitching is better" or that “this ma-
ging wztslt   terial will launder better."
td t>t‘<>1>¤t   7. Do not use more than the allotted two minutes. It is not
l mlm lt   necessary to use all the allotted time. \tVhen you Hnish, STOP, If
 l no questions are asked by the judge, give as a conclusion, "There-
  [ore, I place this class of aprons C, D, A, B" and leave the judge at
 I once as there may be others waiting to give reasons.
;1 tlivisiott  _
  Example Form for Giving Reasons
lien exattt f_  Class judged: Wash dresses.
od mclltitl  “ "I place this class of wash dresses D, B, A, C. I place D over B.
 · The material used in D is gingham and is of better quality than
the jtttlgt   that used in any of the other dresses. The design is more distinc-
statentcttt. r tive and individual, and because of its simplicity will be easily
s gives tltt  · laundered. The seams are even and straight; the lines are good for
·e readily.  Q the type of person for whom the dress was designed; the machine
 ._ stitching is even; the trimming of self material is excellent and at-
 i_ tractive. There is little difference in suitability of the four gar-
  ments, but because of material, design and construction, I place D
 ig first.
as il gultll`-   "I place B over A because in construction the seams and hems
  are even, the machine stitching straighter and the tension well ad-
hwl rcgmdn  k` jUSt€d. The trimming, a contrasting material, is more practical
*   than the organdy used on A.
Ylmih wm,   k Ul- place A over C because it is made of aj fine print, and will
Sumjd mj   CCP HS Shape better than C, which is made ol loosely WOYCII ging-
x ham. A, without trimming, is better than the fancy lace collar and
l?  the ribbon tie used on C.
"`l‘l"l‘ W   ul place C last in this vrou l ’~ V · l ‘ ‘ ‘t‘ ‘t` ' l
H Should jj T I t. . g p iccause o poor cons tuc ion ant
~ j workmanship, cheap and impractical material and because of the
  poor taste in color selection and design.
 ( “Therefore, I place this class of wash dresses D, B, A, C."
lot lllllllllll   Suggestions to the Leader or Agent
is the sccttttft   T In Summarizing Results
ugmlll lll   ht Order to determine who does the best judging in a club Ol`
lmmclll  l` COUUKY Contest the leader or agent should keep a simple Y€C0Y`(l of

 — ly 
l  if?
ti I{<·uI11<‘/:y li.vl<·n.vio11 (lfl`(`Ilf(l}` No. 280  .i
Reasons Y `
Being able to give good reasons is a test of ability to form ant] . the
carry in mind a mental picture of the class judged. ln order to gin F my
good reasons, yott nlust know each class. lf you are judging wash Q my
dresses, you must know the kinds of material, design, and proper  g
construction used in these garments. ln giving reasons you must lit  _. Im
careful not to repeat the sanie reason several times.  - no
In Learning to Give Reasons [Of
l. Know your score card: its divisions, values of each division ` Om
and terminology. (See score card attached.) ` EX
2. First, observe the entire class without handling. Then exam `_
ine each article carefully. Be sure you are forming a good mental 1
pictttre. Tl.
  \*\’hen giving reasons, stand or sit erect, looking the judge  th;
straight in the eye. Start with a pleasant smile and this stateinem. tiv
“l place this class of canned peaches G, A, 1), B." This gives tlit i lar
 udge your placings and she can follow your reasons more readily. Y tht
~l. There are four parts to giving reasons; ·‘ Sill
 _ tra
ta) Name the class.  A me
(b) Give placings.  Y my
_ (ti) Give reasons for placings, using the following as a guitlc  ._
l. Give brief description of article or product. T im
2. Give justifiable criticism of article or product l`tTgillll’  `  
less of placing.  ` `
El. Give accurate and clear-cut comparisons which juslili rl kw
· the placing of your first choice over your second uml  :5 hq
so on thru the class. _ {lil
-l. ln a sentence or two give information which str  _
forth the reasons why your fourth choice should lil  .· W
placed at the bottom of the class.   lm
(tl) Conclusion.  
5. Remember when you have given your reasons for nialéllli  € Sl
your first placing, that your next set of reasons concerns the sCl`<>ll'f J `
and third placings. Do not. mention the first placing again. ll l`  _
` always wise to start reasons with the best and go to the poorest-   m

   Home Economics _/ittrlging — 4-H C/ub Work 7 I
  0_ Reasons should be short and definite, calling attention to
in ahtl  ii, the outstanding differences. Do not use the same descriptive word
to gilt   several times as “this machine stitching is better" or that “this ma-
; wash   t terial will launder better."
t>l`<>t>tl  L3 7. Do not use more than the allotted two minutes. It is not
lllSl ht   necessary to use all the allotted time. When you Hnish, STOP. It
  no questions are asked by the judge, give as a conclusion, "There-
  [ore, I place this class of aprons C, D, A, B" and leave the judge at
l_ _ _ Q  once as there may be others waiting to give reasons.
tvtsttm ¢
 1 Example Form for Giving Reasons
1 exam- { Class judged: Wasli dresses.
lllclllitl   "I place this class of wash dresses D, B, A, C. I place D over B.
 Y The material used in D is gingham and is of better quality than
e judge  1 that used in any of the other dresses. The design is more distinc-
lC1llClll.  ~ tive and individual, and because of its simplicity will be easily
ives tht   laundered. The seams are even and straight; the lines are good for
cadily. the type of person for whom the dress was designed; the machine
 V. stitching is even; the trimming of self material is excellent and at-
  tractive. There is little difference in suitability of the four gar-
  ments, but because of material, design and construction. I place D
  first.
il Qlllllti  j`. “l place B over A because in construction the seams and hems
 “ are even, the machine stitching straighter and the tension well ad-
L mqmlll   justed. The trimming, a contrasting material, is more practical
t ._  than the organdy used on A.
th imlm   k °°l‘ place A over C because it. is made of a fine print, and will
mid my  t_ 00]) lls shape better than C, which is made ol loosely Wo\'€ll gill;}
 ; ham. A, without trimming, is better than the fancy lace collar and
·   the ribbon tie used on C.
l:(l;l:i(\iwL   Ul place C last in this group because of poor construction and
`   w()liklTlflllSlll]), cheap and impractical material uml l)C(`1lllSC lll UIC
1*  ]>00l` taste in color selection and (lesigll.
  "Therefore, I place this class of wash dresses D, B, A, C."
l` l"*‘l*l"°  ii S¤2ig`€Stions to the Leader or Agent
tw settlllli   ` In Summarizing Results
, · t~ »
`(l)lli;l-ll  g Ill Older to determine who does the best judging in a club Ol`
  county contest the leader or agent should keep a simple record of

 ·  
8 Keniuclty Extension Circular No. 280   _
the results of the contest. The following is a suggested score shed  `
on which to keep the record each time that a class is judged. Er.  _ can
ample:  . jell
Contestants Name of Placing i Reasons Total Contestantw . COH
Number Class Grade Grade Grade Rank Name °
I/I', Jf~i__¥_ _é__ _’_ ____ j tert
1 Tomatoes \ 75 70 j 145 lst j Gladys Buns?   Wil
. - c ards -1 .i.i# {We an as 1 tha
2 \ Tomatoes l 65 *70 j 135 2nd j Jane Green   T
W j__é__#]d_4'J{4 % _ e1
In a contest, judges enter the grade for reasons on the plating   _ I-
card soon after the reasons are given. Placing grades are enteiui  C/H
later. Results are then transferred from the placing cards to a slitu  
onwhich the figures are totaled. By adding the total grades in  > rm.
each class that has been judged, leaders can determine which girl lj ish·
have done the best judging.  i i f"€'
If the contest includes more than one class, the score sheet can gi Ted
be made wide enough for more than one class, allowing space ln:   [22
other class grades, both placings and reasons grades, before toni g PO,
grades. The total grade will be the total of all placings and reason erli
grades of all classes. A
‘ pat
Pointers on Judging Canned Products  ‘ pat
In judging all canned products see that the jar is clean and liu   M,
from dust. Examine the contents carefully, in a good light, and 
consider all the points on the score card. Clear glass should be usd  = gm
whenever possible for canning. The product in a jar should b€0i ` QH,
a uniform size and shape and of the natural color of the product  I bn
Examine lids and rubbers carefully to see if the jar is well scaltfl   (IU
A bulge in the top of a lid is a sign of spoilage. Bubbles and a milll   jg,
liquid are also signs of spoilage. ·` 
The pack in all canned products should be full, attractive, put ” VCI
, tical and uniform. Fancy pack in any product is not c0nSi“‘  i [C,
with th€ liquid Zlt least three-fourths of the way up in the jar Sllflllli  lf da
be given preference over the jar with less liquid.  , if
I

  ;  (
  Home Economics ,/udging — 4-H Club Work 9  
if
  The li uid contains food value, and it re uires mor '
s ect   q q e s 1 to
1_ Ex  1 can and retain the liquid in the jars. Liquid on meat should be
F2 jellied unless it is meat that has been dry packed.
 ye Canned goods are not opened for judging, except in very close
zstants  " competition. The condition of the product and the flavor are de-
*““° *  termined by the appearance of the product. If the product is firm,
YSBM L with whole, uniform pieces, of a good color, the flavor is usually
rates,  _ that of a freshl cooked roduct.
Y P
>Gre  .r , _
eng  ..· Terminology to be Used by 4-H Club Girls
)hm  ~~, In Canning Judging
Qmgygjl   Canned Fruits and Vegetable;.
Q SIW -, Quality: Coarse texture, fine texture, undercooked, overcooked,
des lm E  underripe, overripe, soft, Erm, product free from spots and blem—
;h gm, Q ishes, spots and blemishes on product, fermented, contains mold,
  free from mold, liquid clear and bright, too much sediment, white
ect Gm fi sediment, free from sediment, murky, cloudy, trashy, seedy, excel-
CC [W  __ lent consistency (just barely moves when jar is tipped), too thick,
H   too thin, _jar too full, jar not full enough, good taste and flavor,
VC mil  , poor taste and Havor, Hat taste, container in good condition, prop-
reasmr ie erly labeled, good color, even color, dull color, spotted, off color.
 I Appearance: Good pack (uniform in size, shape and color), full
  pack, too loose a pack, attractive pack, unattractive pack, neatly
, iacked, ieces have ra ed ed es.
_ r S S
lllll lm r  Meal.
tht, and  ‘ _ _
’b Cj —;  Too much fat on product, free from fat, meat is of good quality,
C Us {  »j. good texture, poor texture, coarse grained, too hard and dry, moist
ld bell   and juicy (looks good to eat), nicely browned (golden brown), too
oduct.  · brown, good amount of li uid, not enou h li uid, li uid of ood
 , , _ _ Cl _ i (l Cl g
[1 sealed.  j. <]U?1l1ly (jellied), good pack, unattractive pack.
l a milli   jgjjj,
VC Pm  ‘ Has good consistency (quivers, yet holds clean-Cut edge). l:l1`m
‘ {dm,  gi Y€lql11Vers, too soft, spreads, too stiff, tough, tender, too tlllfl. SYTUPY»
msi _/E —.  has C1`yStals, free from crystals, good color (natural color of fulfil),
pm€m"  i €l€?l1`. poor color, cloud , murk i, wood taste natural flavor of thc
. [_ . Y l e
( I ( llllt), too tart, scorched, too sweet.
mm wl;   I’reserve.s.
e 'HY- ·  5 - . _ _
bjvu Om?)  PICCQS Umforin in size, shape and color, produet firm, clear.
’ hmjj   lfml€l', plump, shriveled, mashed or mushy, irregular ill Sllapff, {O0
M S . ljnfk U1 color, syrup right consistency (just barely moves when ja?
 . ‘“ UPPCG). syrup too thin.

 l0 Iimzluclcy Extension Circular N0. 280  
CANNING SCORE CARDS 5  Pi
Canned Vegetables  Q
Vegetable ........................................,..... tin `. 
Condition of product chosen—uniformly well ripened— Z C
graded for uniformity of size, not defective—not  7
tough or too old, stringy or woody, suitable condition  ir
for canning .................................... 20  a
Condition of finished product——natural, clear, bright col-  
or, not unduly blanched nor darkened—no artificial  .
coloring. Not overcooked, shape well preserved, ten-  
der and crisp ............................,....... [l0   Mci,
Pack ......,...............,............................ lll  ‘ C
Neatness and uniformity—fancy packs are not acceptable. _
Pieces of appropriate size to serve, and attractively ar- Q
ranged. ........................................ l0 ` C
Condition of liquid—liquid should be clear-not cloudy, ;
no bubbles, no sediment or foreign matter. .......... l0 ‘
Proportion of liquid to vegetable—jar should be full of , Pac]
product but not crowded, and the product should be _ A
well covered with liquid. ........................ l0  
(1ontainer—of uniform or specified size, of clear, white  °
glass. All containers clean and attractive, plainly and I (
neatly labeled according to directions. .............. l0  
'l`otal score ..................................... W"  
Canned Fruit  E
Fruit ,....,......,.......,.............................. if i (
Condition when chosen-uniformly well ripened, graded  V
for uniformity of size—not defective, tough or seedy,  V
suitable condition for canning .................... 20 i
(londition of finished product——natural, clear, bright col·  K
or, no artificial coloring—neither overcooked, mushy, ,.
nor uncooked in appearance—no preservative used, tell- r
der, shape well preserved ........................ 30  V
, Syrup .................................._............... gf _, 
Color—clear, bright, natural color of fruit—no sediment. ‘  pro
or foreign material .............................. l0  ‘ wil
C0nsistency—neither watery not thick like preserves .... lll t_ ICN
rack ........................,._,______,_............... lf 1 [lm
Neatness and uniformity—arranged to make best use of  V {lm
` · space. (Fancy packs not acceptable.) Small fruits  i nm
canned whole, large fruits of convenient size to serve~  » agi
neatly arranged ....................,............ lll  l· lm

 Q  Home Economics judging — ¢l—H Club Work I l I
I.  [>i·oportion of fruit to syrup—_iar should be well filled
  with product but not crowded and product well cov-
  ered with syrup. Product evenly distributed; that is
_ ni  fg? not settled at bottom nor floating at top .........,,, 10
  Container of uniform or specified size, of clear, white
  glass. All containers should be clean, attractive,
 _' plainly and neatly labeled according to directions. .. l0
  'l`otal score ..................................... 100
  Canned Meat
  Meat ..,.....................................,......... 00
. lll   Condition of product chosen ........................ 20
{ Meat should be hrm, good grain, normal color, free
 Q—_ of gristle and excess fat.
)   Condition of finished product ....................... /10
,  Meat should be a good color, texture. moist, firm and
)   tender, not overcooked, shape well preserved.
( Pack ,....,............................................. *10
 li Neatness and uniformity ............................ 10
fl  .· Pieces of uniform, appropriate size to serve and at-
  tractively arranged.
  Condition of liquid ............................... lf)
fl Z  Clear, jellied and free from sediment, no bubbles.
M   Proportion of liquid to ineat ........................ l0
·‘  je _]ar should be full of product but not crowded. and
 `'` the product should be well covered with liquid, unless
V  _ dry packed. The liquid should be jellied.
  *'l’  t Container .......... i .............................. l0
  Of uniform or specihed size, of clear, white glass, clean
  and attractive, plainly and neatly labeled according to
20  r directions.
 · Total score ..................................... 100
gn  E Jelly
fl  il:
  'U   "ldeal fruit jelly is a beautifully colored, transparent, palatable
 ` product obtained by so treating fruit juice that the resulting mass
l0  ` will quiver, not flow, when renioved from its mold; a product with
l0  Q texture so tender that it cuts easily with a spoon, and yet so Erm
  iill  , [hilt ll1C angles thus protlticetl retain their shape; Z1 ClCal` ]>l`0(lU€f
  that is neither syrupy, gumniy, sticky l]()l` tough; I1CiLl1C1` is it l)1`illlC
 [ and Wt it will break, and does this with a distinct, beautiful ClCa\'·
  i‘g$\\'l1iCl1 leaves sparkling characteristic faces. This is that ` cake
There should be no heavy, compact streaks in the bread slice.  S '
· Be Sure to taste the bread for flavor. Good bread has a disllllll  i Wllc
odor and flavor of grain-a sweet, nutty flavor. Foreign flavors tlixii   no t
may appear in bread are sourness, mustiness, yeasty taste, OY Wl  
of salt. The kind of fat used should not be noticeable.  l ,
Wl1€H all the above points have been considered follow Ylllll  T v_
` SCOT€ Cilfd carefully. It would be good Practice to at least sCOl`€ (lll  V lull
class of bI‘€Z1d. This would make you more familiar with the iCl`lll`  `  
used.  if

   Home Economics judging — 4-H C/ub Wor/t 13 I
"  Biscuits
 _ ln judging biscuits the same procedure should be followed as
ii  that used for yeast bread. First consider the size, shape and crust
  The shape should be symmetrical and uniform. Biscuits should
 _ have vertical sides and level tops.
  Mullins should have a pebbly surface, without knobs or peaks. y
  Mufhns are usually baked in tins 2% inches in diameter by 11/Z
  inches in depth. The crust should be a golden brown, of even
  depth, not floury or glossy.
z  The crumb of quick breads should show even air spaces, not
 J long tunnels. Biscuits should be ilaky. The bread should tear
-   apart easily, without crum