This section is from the book "Canning, Preserving Pickling and Fruit Desserts", by Jeanette C. Van Duyn. Also available from Amazon: Canning, Preserving, Pickling And Fruit Desserts.
Take one packet strawberry or orange jelly powder and dissolve in 1 1/2 cups of boiling water, then pour a little of the jelly into wet individual cup moulds. When set, arrange half a canned peach in each, add a little more jelly and when this is set fill up with jelly and leave until cold and set. Take a sponge cake, spread it over with any kind of jam that has been heated and thinned with a little water if too thick, sprinkle with cocoanut on, and turn out the jellies on top. Place a little whipped cream on top of each jelly and decorate with a crystallised cherry. Instead of using water to dissolve the jelly powder in, the syrup drained from the peaches, may be used.
 
Continue to: