Guide for judges, stewards and competitors involved in cookery competitions at agricultural shows and other exhibitions. Gives an alphabetical list of cakes and goodies, with a brief description and general guide to preparation, as well as details of the qualities required by the judges for features such as texture, flavour, and appearance. Includes a glossary of common cooking terms, conversion tables for metric and imperial measures, and fahrenheit to centigrade oven temperatures. Indexed.
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