Maybe don't taste this particular rainbow

It's Pride Month! You know what that means. It's time to get the rainbow to dance... or at least shimmy. Our rainbow of gelatin comes from Gracious Goodness! A Peach of a Cookbook (The Junior League of Macon, Georgia, first printing in 1981, though mine is from the 1985 third printing). Those Georgians really love their Jell-O, so much so that I've had trouble deciding which salads should represent which color.

At least red was easy. Usually, it's something that sounds pretty tasty because there are so many yummy red berries to put into the red Jell-O. This time, though...

How well does cherry gelatin go with mincemeat? I don't usually see mincemeat going into Jell-O. I imagine there's a good reason for that. If you too are unconvinced of the wisdom of mincemeat gelatin, there's always tomato gelatin for the red component.

Call it an aspic if you want to sound sophisticated, but it's still a glob of V-8, tomato juice, tomato sauce, and ketchup with bits of onion, celery, and olive floating in it.

Carrot-and-Jell-O salads make a good addition to the orange section (and I secretly kind of love the ones with carrots and pineapple, TBH). This version from Georgia has an unusual orange addition, though.

This one has Cheddar cheese, too! It sounds like it could be revolting or a delicious, savory little pop in a salad that could be too cloying... Not sure what to think here, but I'm excited to see a new version of an old familiar. (Definitely sounds better than the vinegary variety!)

Also on the orangey end of the spectrum, we have a weird hybrid of gelatin and that southern favorite, Pimiento cheese!

Is this to be eaten as a side dish or spread onto a sandwich? Well, it's in a ring mold, so my guess is that this is the version for people who always wanted to just eat Pimiento cheese by the spoonful.

And speaking of people wanting to eat condiments as the main attraction, here's a contender for the yellow slot in my rainbow: Mustard Ring!

And, no, nothing could induce me to eat a big old slice of mustard!

This year, the green is represented by veggie gelatins! For a light, springy green, Cucumber Mousse offers cucumbers dressed up with mayo, sour cream, lemon juice, and green food coloring.

If you want a darker green (and heartier salad), there's an Avocado Mold.

The gelatin and avocado are rounded out with mayo, lemon juice, curry powder, veggie bits, and a full DOZEN hard-boiled eggs! (Now I'm just imagining a rapidly-browning pile of sulfurous goop. Mmm-mmm!)

Since I have a relatively new book (1980s!), this one actually has a recipe calling for blueberry gelatin. 

Okay, I don't think Berry Blue was introduced until 1992, but maybe the writer meant blackberry Jell-O? Or maybe some off-brand like Royal made blueberry at some point before Jell-O's Berry Blue? Anyway, I'm glad I finally have something that calls for an actual blue gelatin to represent the blue-purple end of the spectrum.

Happy Pride! Now go forth and wiggle and jiggle like a (hopefully tastier! 😉) gelatin rainbow.