Fair memories from the Cook

A lot of my fair memories centered around the pig barn, and I admit to a little sadness seeing it go. I know, though, that the previous barn was getting old and quite frankly decrepit. I applaud the work that has gone into fundraising and design to make a new barn that is multi-use for the fair. 

I was probably only 7 when I showed my first pig. The north barn was the only pig barn. The show arena was fenced on the north side of the barn with steel posts and woven wire. I entered a junior gilt in open class, more to open the classes for my brothers. The little girl I brought was a bum that one of the boys had given to me and I was bottle raising her. She couldn’t have been over a month old, which caused a major fence fail. She was so little that she went right through the squares of the fencing. I ended up holding on to her by her tail for almost the whole class. Finally I just picked her up. 

A few years later they built the barn with bigger pens to the south, and then, when so many horses came to fair and stayed all week, they added a lean-to for horse stalls to the south side of that barn. It was very convenient for me because that way I could have all of my animals close together. 

The whole of my 4-H showing career was centered around the pig barn, but time marches on and materials fail. The old pig barn was becoming not only an eyesore, but dangerous. Yes I hated to see it go, but I am excited to see the new barn finished and ready for another generation of youngsters that will be showing pigs. 

Since I never cooked in 4-H, I will have to borrow a winning recipe from another 4-H’er.

Dianna’s White Cake  

Measure into sifter:

1¼ cup sugar

2¼ teaspoons baking powder

1 teaspoon salt

2½ cups sifted cake flour

Measure into large mixing bowl:

2/3 cup vegetable shortening

Measure into small bowl

1¼ cup milk

1½  teaspoon vanilla

Have ready: 5 egg whites beaten into soft peaks with ½ cup sugar beaten in. 

Stir shortening to soften. Add dry ingredients, add ¾ of the milk mixture and mix until all flour is dampened. Beat for 2 minutes. Add remaining milk and blend. Add the egg white mixture and beat 1 minute longer. Bake at 375ºabout 25 minutes. For a chocolate cake reduce shortening by 2 tablespoons and add 2 squares of melted chocolate to the shortening.