It always seems to sneak up on us. Clark County Fair dates are July 21-28, 2017. This year’s theme is “70th Fair...Our Legacy Lives On...The Best Is Yet To Come”. A lot is going on out at 4401 S. Charleston Pike, Springfield. Of course, Clark County has always had one of the best fairs in the state. Even back in 1947.

Improvements are implemented every year. This year is no different. One thing that changed is admission. This year general admission is $6. (a dollar less than last year.) That’s always a good thing. All the departments are still lively; look for new categories and contests as you think about exhibiting and getting your projects ready for a week of activity.

Big Tent entertainment line-up includes: The Temps, Emerald City Heroes, Deep Water Worship, Blaine Bowman & His Goodtime Band, Ryan Roth is Elvis, David Wayne Country Classics, Chris Higbee New Country, The LA Band, Above the Law.

Look up all rules, regulations, department listings, entry blanks, etc. online at clarkcoag.com or call 937-323-3090 for information.

In the meantime, here are a few old time ribbon-winning recipes from back in 1972 when life was simple and so were recipes.

Contact Connie at This email address is being protected from spambots. You need JavaScript enabled to view it. or Box 61, Medway, Ohio 45341.

Blue Ribbon Nut Bread

Mrs. Ronald Roberts-1972 fair

• ¾ cup sugar
• 2 tablespoons soft shortening
• 1 egg
• 1 ½ cups milk
• 3 cups sifted flour
• 3 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• ¾ cup chopped nuts

In mixing bowl, blend thoroughly sugar, shortening, egg. Stir in milk. Sift dry ingredients and add to wet ingredients. Add nuts and stir. Pour batter into well-greased 9x5x3-inch loaf pan. Let stand 20 minutes before baking. Bake at 350 degrees for 70 minutes. (Note: check for doneness after about 55-60 minutes.)

Plain Roll Dough

Phyllis Flannery-1972-1973 fairs

• 1 pkg. active dry yeast
• ¼ cup lukewarm water
• 1 cup milk, scalded
• 2 tablespoons sugar
• 2 tablespoons shortening
• 1 teaspoon salt
• 3 ½ cups sifted flour
• 1 egg

Soften yeast in water. Combine milk, sugar, shortening and salt. Stir to melt shortening. Cool to lukewarm. Add 1 cup flour and beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough. Beat well. Cover and let rise in warm place till double, about 1 ½ to 2 hours. Turn out onto lightly floured surface, shape as desired. Bake at 400 degrees for about 15 minutes in greased pans. (Note: Today we would warm the milk enough to melt shortening. This dough can be used for dinner rolls, bread, sweet rolls or sticky buns.)

Applesauce Cake

Mrs. Kathy Smith-blue ribbon-1971 fair

• 3 ½ cups cake flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 cup shortening
• 2 cups sugar
• 2 eggs
• 2 cups unsweetened tart stiff applesauce
• 2 cups seedless raisins

Sift flour, measure and sift 3 times with baking soda, cinnamon and salt. Cream shortening well and blend in sugar, beat in eggs, then applesauce. Add flour mixture gradually beating after each addition until well blended. Stir in raisins. Turn into buttered tube pan. Bake at 350 degrees about 1 ½ hours or until tested done with a toothpick. Cool before serving. This cake improves with age if kept in a bread box. (Note: Recipe typed exactly as written in old fair cookbook. Today we would wrap and refrigerate or store in cake tin with tight-fitting lid.)

Gingerbread

Mrs. Lois Christel-blue ribbon-1972-1973 fairs

• 1/3 cup shortening
• 2 tablespoons sugar
• 1 egg
• 1 cup dark molasses
• 1 cup boiling water
• 2 1/3 cups sifted flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon cinnamon

Sift dry ingredients together and set aside. Mix shortening, sugar, egg, then add molasses and boiling water. Stir in dry ingredients and beat until smooth. Bake in greased 9-inch square pan at 325 degrees for 50 minutes. Makes 9 servings. (Note: Sifting makes for a lighter cake. Baking time is approximate-check after 45 minutes. May need extra time.)