Please Note:
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Articles for Entries will be accepted Saturday, August 23rd from 9 a.m. to 6 p.m. and Sunday, August 25th from 12 Noon-8:00pm. All Judging will take place on Monday, August 25th and Tuesday, August 26th.
One Exhibitor per entry per lot unless otherwise specified or under "other" category.
All Entry Forms Close on August 19th.
Entries must remain in place until 5:00 pm on Monday, Sept. 1st and must be removed by Tuesday, Sept 2nd by 2:00 pm. The Fair is not responsible for items left after 2:00 pm on Sept. 2nd. Entries removed prior to 5 p.m. on Monday, Sept. 1st relinquish all prizes and ribbons associated with entries.
SPECIAL AWARDS
Receive 2 FREE 1 day passes for this years Lancaster Fair, when you exhibit items in the Arts and Crafts hall, and acquire 75 or more points. An exhibitor’s pass will be awarded to an exhibitor acquiring 200 or more points.
Points are awarded in the following manner:
Blue Ribbon (first place) 25 points
Red Ribbon (second place) 20 points
Yellow Ribbon (third place) 15 points
Entry Blank On Line 10 points
New Exhibitor 5 points
Successive exhibitor 10 points
Judges Choice 25 points
Exhibits will be judged on Monday and Tuesday before the fair opens, so be sure to include your telephone number, and we will contact you if you achieve the 75 or more points for your FREE passes.
Only one entry per lot unless otherwise specified.
Judge may withhold prizes for insufficient merit and remove from public view any entry or part thereof which, in his/her opinion, discredits the exhibition. Entries accepted only in classes listed. (Must be made from scratch – no mixes allowed-exception—Class 701). Items should be in zippered plastic bag. Note: All baked goods will be removed and disposed of if they become spoiled or moldy.
Bread (one half loaf will be acceptable as entry.)
Classes
101. White Bread
102. Sourdough Bread
103. Dark Bread
104. Brown Bread
105. Holiday Bread
106. White Rolls (1/2 doz.)
107. Banana Bread
108. Zucchini Bread
109. Dark Rolls (1/2 doz.)
110. Sugar Free
111. Gluten Free
1st – $10.00; 2nd – $8.00; 3rd – $5.00
Cake (one half cake will be acceptable as entry.). This is to be homemade, not box mix.
Classes
201. White Cake
202. Yellow Cake
203. Chocolate Cake
204. Coffee Cake
205. Spice Cake
206. Sugar free Cake
207. Gluten free Cake
1st – $10.00; 2nd – $8.00; 3rd – $5.00
Do not frost tops of cakes. You may sprinkle tops with sugar if you wish.
Cookies (homemade) Please place in closed plastic container. (1/2 doz.)
Classes
301. Drop Cookies
302. Rolled Cookies
303. Filled Cookies
304. Bar Cookies
305. Doughnuts
306. Chocolate doughnuts
307. Sugar free cookies
308. Gluten free cookies
1st – $5.00; 2nd – $4.00; 3rd – $3.00
Pie (homemade)
Lot—(6 inch minimum size)
401. Fruit pie
402. Berry pie
403. Custard pie
404. Creme pie
405. Sugar free pie
406. Gluten free pie
407. Other pie (specify)
1st – $10.00; 2nd – $8.00; 3rd – $5.00
Remember to look in our Contest section for other pie baking options
Candy
(approximately 1/2 lb. each variety)
Classes
501. Fudge (specify type, approximately ½ lb.)-MAY HAVE MULTIPLE ENTRIES OF DIFFERENT FLAVORS
502. Brittles (specify type approximately 1/2 lb)
503. Lollipops (6 each)
504. Hand- Dipped Chocolates(6 each) cream or caramel filled
505. Sugar Free Candy
506. Other Candy
1st – $5.00; 2nd – $4.00; 3rd – $3.00
507. Varieties of candies (2 each of 4 varieties)
1st – $10.00; 2nd – $7.00; 3rd – $5.00
Specialty Food
Classes
601. Decorated Cake (May use Styrofoam base as cake)
602. Gingerbread/Graham Cracker House
1st – $10.00; 2nd – $7.00; 3rd – $5.00
Modified
Class
701. Home Modified Dessert from mix
1st—$3.00; 2nd—$2.00; 3rd—$1.50
Contact
Sandra Yunghans , Director
Tel: 603/788-3519
lfairartscrafts@gmail.com