Retro 1950s recipes you can make with evaporated milk

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Tropical Freeze

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How to be a better cook …and save money, too!

By Mary Blake, Carnation Home Service Director – 1955

Ever discover a recipe so different you can hardly wait to tell your friends about it? Today, I have just that kind of recipe for you — a delicious and entirely new dessert I call “Tropical Freeze.”

It’s just as cool and refreshing as ice cream, yet costs only 17¢ a quart. Imagine! And it’s so easy to make with frozen orange juice and whipped Carnation Evaporated Milk. 

Carnation Tropical Freeze

1-2/3 cups (large can) undiluted Carnation Evaporated Milk
1/4 cup lemon juice
1/2 cup sugar
1 6-oz can frozen orange juice concentrate

Chill Carnation in refrigerator tray until soft crystals form around edges of tray. Whip until stiff (about 1 minute). Add lemon juice and continue whipping until very stiff (about 2 minutes longer).

Combine whipped Carnation with sugar and softened frozen orange concentrate. Freeze in 2 small refrigerator trays until firm (1-2 hours).

Makes 2 quarts


Carnation 3-minute Cheese Sauce

With fresh garden vegetables so plentiful, now is the time to try them with my “3-Minute Cheese Sauce.” Yes, just 3 minutes when you make it with Carnation. Because of Carnation’s double-richness, there’s no need for flour and shortening. And because this is the better-blending milk, your sauce turns out smooth as can be in just 3 minutes!

(Makes about 2 cups)

1 2/3 cups (large can) undiluted Carnation Evaporated Milk
1/2 teaspoon salt
1 cup (4 oz) grated process-type American cheese

Simmer Carnation and salt in saucepan over low heat to just below boiling (about 2 minutes). Add cheese; continue heating until cheese melts (about 1 minute longer). Serve over cooked, well-drained fresh vegetables, such as asparagus, green beans or broccoli.

Carnation 3-minute Cheese Sauce

Cooking tips and tricks
  • Use frozen orange juice cans for chilling cookie dough. Cut open other end and push down for easy slicing!
  • Packaged regular and instant puddings make a quick, easy dessert for hot summer days. And they are especially good when you make them with Carnation. So next time it’s “pudding night” in your home, use a mixture of 1 cup evaporated milk and 1 cup water instead of the milk specified on the package. What a difference it makes!

Vintage 1950s strawberry shortcake with evaporated milk recipe

Vintage 1950s strawberry shortcake with evaporated milk recipe

MORE: How to make real classic strawberry shortcake

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