|Raspberry jelly||1 Cup (16 tbs)|
|Sliced peaches||1 Can (10 oz)|
|Creamed rice||1 Can (10 oz)|
1. Dissolve the jelly in 1/4 pint hot water, add the juice from the peaches made up to 1/2 pint with cold water. Leave in a cool place.
2. Chop half the peaches and stir into the rice.
3. Divide the rice between 4 individual dishes.
4. Arrange the whole peach slices on top of the rice.
5. Fill the dishes with the almost setting jelly. Leave until set.