Mile High Pie & Frito Pie (1947)

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A COOK BOOK
compiled by the Women's Society of Christian Service,
University Park Methodist Church, Dallas, Texas
1947

Pg. 107:
   _LEMON CHIFFON MILE HIGH PIE_
4 beaten egg yolks
1/2 cup lemon juice
1 tsp. grated lemon rind
1 tbsp. unflavored gelatine
1/4 cup cold water
1 cup sugar
4 beaten egg whites
1/2 cup heavy cream, whipped
1/2 tsp. salt
   Combine egg yolks, 1/2 cup sugar, lemon juice, and salt; cook in double boiler until thick, beating constantly with rotary beater.  Add gelatine, softened in cold water, stir until gelatine dissolves.  Add lemon rind and cool until set.  Beat remaining 1/2 cup sugar into egg whites and fold into cooled mixture.  Pour into baked shell; chill until firm.  Spread with whipped cream before serving, or cream may be folded into filling with egg whites.
(This is the first "mile high pie" I've seen.  I'd seen "high pie" much before this--ed.)

Pg. 158:
   _MEXICAN DISH_
1 package Fritos
1/2 lb. grated cheese
1 cup chopped onions
1 cup hot chili
   Crumble Fritos in baking dish.  Place over this chopped onion, grated cheese.  Over this pour chili.  Bake in oven 15 minutes.