In the former days an early morning street cry in New Orleans was
"Cala! Belle cala! Tout chaud!"
as vendors carried these delicious
rice cakes, hot from the pot, to waiting custormers.
The Cala vendor has disappeared, but Calas are still made in
home kitchens and eaten with the morning café au lait.
1/2 cup rice
1/2 cup sugar
3 cups boiling water
3 Tablespoons flour
1/2 yeast cake
1/2 teaspoon nutmeg
3 eggs, well beaten
Deep fat for frying
Powdered sugar
The night before, put rice into rapidly boiling water and let cook
till very soft.
When cold, mash and mix with yeast dissolved in 1/2 cup lukewarm water,
let rise overnight.
The next morning add well beaten-eggs, sugar, and flour to the rice;
beat thoroughly. Let rise 15 minutes.
Add grated nutmeg, mix thoroughly, and drop by large spoonfuls into boiling fat.
Fry golden, drain on paper,
and sprinkle with sugar.
Eat hot for breakfast.
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