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Saturday 2nd April 2022



Mrs Campbell Martin Cup 

Institute gaining most points in indiviual Competitions      Gartocharn


Katherine Cameron Quaich

Member gaining most points classes 1 - 30  

Jacqueline Payne  - Luss.


Cameron Cup

Member gaining most points classes  1 - 30

and Baking classes 1 - 18  

 Heather Johnston - Gartocharn


Silver Cup

Community Work



Dunlop Quiach

Display Table  



Margaret Drummond Trophy 

Best Foursome



Prosser Cup

Class 12

Margaret Gibb - Croftamie


Ella McIntyre Trophy

Class 10 

Heather Johnson- Gartocharn


Annie McKenzie Trophy

Most points classes 10 - 15  

Heather Johnson -  Gartocharn


Edmonston Cup

Member gaining most points classes 1 - 18  

Cathy Fordy - Gartocharn


Auchineden Trophy

Member gaining most points Baking classes 1 - 5               

Ray Brown & Heather Johnson - Gartocharn


Lennox Salver

Institute gaining most points in Baking Section



75th Anniversary Salvers       

Most outstanding items in Community Work for

Handskills & Homeskills

Jennifer Payne - Luss

Doneil Munn - Luss


Kay Wragg Trophy

Winner of the Children's Section  

Jenson Stark


Peggy Kirkpatrick Trophy

Best Handcraft item inclasses 1 - 24 -

Gillian Munro - Croftamie


Kathie Devine Quaich

Best Exhibit in Show 

 Margaret Dick - Luss


Margaret Stratton Quaich

Most points in Flower Section

Fiona Eadie Gartocharn 

Pauline Kirkpatrick - Craigton


GlennieQuaich & Perpetual Calendar 

Class 19 Calligraphy 

 Elaine Corr - Croftamie


Jan Haining & Eleanor Trevena Trophy

Most points in Novice classes 1 - 4  

May Benbow - Garelochhead 

Sandra Cawthorne - Cove & Kilcreggan.




Community Work –  The Great Gatsby

1.  Article in  Art Deco

2.  Item of Headwear

3.  Own Choice

4.  6 Hors d’oeuvres 3 varieties

5.  Cocktail – any type

6.  Own Choice

Points will be given for Display out of 20. Total points out of 140.  Table length 48” approx. and width 30” approx.  Only 2 members per Institute to set up. Backing board optional.  Minimum of 4 members.

 Foursomes –  ‘Wings’

1. Handcraft article - own choice

2. Handcraft article - own choice

3. Homeskills item -  own choice

4. Homeskills item -  own choice

Each Foursome shall consist of 4 members.  A member may compete with a different article in more than 1 Foursome team.  Not more than 4 entries per Institute. Only 2 members per Institute to set up.  Total Points out of 80.

 Display Table

5 Articles in different crafts

5 Articles in different crafts, 5 members to participate. Table length 48” approx. and width 30” approx. Points will be given for Display. Total points out of 120.  Only 2 members per Institute to set up. No Backboards permitted


1.  Knitted Headband - any ply

2.  Child’s Bolero/Shrug DK

3.  Cushion Cover with Cable - any ply

4.  Draught Excluder Animal - any ply

5.  Knitted Socks - 4 ply

6.  Seaman’s Hat - given pattern. To be donated to Sailors         Society


Crochet & Tatting

7. Crochet ‘Amigurumi’ Animal

8. Article in Tatting

9. Crochet Child’s Hat


Sewing & Embroidery

10. Child’s Dungarees

11. Re Purposed Denim Article

12. Embroidered Article

13. Article in Blackwork

14. Table Runner incorporating Machine Patchwork

15. Cushion Cover with Applique



16. Article in Stained Glass

17. Bookmark (any craft)

18. Article made with Shells

19. Calligraphy - 4 lines of verse

20. Article made in wood 20” max

21. Photograph - theme ‘Collision’

22. Hand made Candle

23. Painting in any Medium

24. Article in any Craft not Previously Mentioned



25. Arrangement using Foliage only

26. Arrangement of Fresh Flowers in a Jug

27. House Pot Plant



28. Honeycomb Bar (Puff Candy)

29. 3 filled Chocolates – in variety

30. Treacle Toffee max 100g


Children’s Section

1. Dip for Crudites 

2  Monster Biscuits

3. Handwritten Envelope

4. Animal in Playdoh or plasticine


Baking Section

1. Cherry Cake (Max 8”)

2. Lemon Drizzle Loaf (1lb tin)

3. Wholemeal Bread (Yeast - No breadmaker)

4. 3 Soda Scones

5. 3 Viennese Fingers

6. Yogurt Cake - iced

7. 3 Fat Rascals

8. 3 Pieces Uncooked Traybake

9. Decorated Fruit Pie

10. Jar Jam (named)

11. Jar Jelly (named)

12. Jar Marmalade (named)

13. Jar Butterscotch Sauce

14  Non Alcoholic Ginger Beer

15. Individual Quiche

16. Individual Unbaked Cheesecake

17. Slice Meatloaf

18. 3 pieces Christmas Cake Traybake - Given Recipe


First Time Entrant in Federation Show

1. 3 Pieces Coconut Ice

2. 3 Butterfly Cakes

3. Greetings Card

4. Pair Knitted Wristwarmers


Given Pattern and Recipe

Simple Knitted Hat

Measurement:        To fit average adult size head

Materials needed:  100g double knitting wool

                               1 pair 4mm needles (UK No 8)


Cast on 112sts

K1P1 rib for 8cms (3in)

Change to stocking stitch for 11cm (4 ½ in), finishing with a WS (P) row 19cm (7 ½ in) from beginning

Shape Crown:

Row 1: K9, K2 tog to last 2 sts, K2 (102 sts)

Row 2 and every alt row: P

Row 3: K8, K2 tog to last 2 sts, K 2 (92sts)

Row 5: K7, K2 tog to last 2 sts, K2 (82sts)

 Continue to dec with one fewer st on alt rows until K3, K2 tog (42 sts)

Row15: (final dec row): K2 tog to end (21sts)

Break wool and thread through remaining sts. Pull up tightly and fasten off securely.

Make Up

Sew seam


Christmas Traybake


125g dark muscovado sugar

75mls dark rum, brandy or orange juice

110g butter, chopped

2 large eggs, beaten

500g mixed fruit

50g ground almonds

50g glace cherries

125g plain flour

1 tsp grated fresh root ginger

½ tsp baking powder

Zest and juice of 1 orange

½  tsp mixed spice

½ tsp cinnamon


250- 300g marzipan                                                                2tbsps warmed apricot jam                                                      250 – 300g sugarpaste


Heat oven to 150C/130 Fan. Butter and line the base and sides of an 18 -20 cm square tin.                                                      

Tip the sugar, butter, dried fruits, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or orange juice. Put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently for 10 mins then set aside and cool for 30 mins.

When cool, stir the eggs and ground almonds into the fruit then sift in flour, baking powder and spices. Stir everything together gently but thoroughly.

Spoon the mixture into the tin and level with a spoon dipped in hot water. Bake for 30 mins at 150/130 Fan, then turn heat down to 140C/ 120 Fan for 30 – 40 mins or until skewer comes out clean.

Will keep for 2 months if well wrapped in foil and can be frozen.

Brush traybake with apricot jam. Roll out marzipan to approx. ½ cm then lay on top of traybake.

Roll out sugarpaste to 2 – 3mm thick. Dampen marzipan with cooled boiled water or vodka. Lay sugarpaste on top and smooth.



This link will take you to other knitting patterns for the Sailors' Society that you might like to make.  These are not part of the Show Schedule.


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