method
1. Beat egg yolks and add sugar, salt and 1/2 cup milk.
2. Add flour and shortening and mix until smooth, then add remaining milk.
3. Fold in stiffly beaten egg whites.
4. Bake on hot griddle, making cakes larger than usual and very thin.
5. Spread with jelly and roll up while hot.
6. Serve with overlapping edges of cakes on bottom to keep them from unrolling.
7. Sprinkle with confectioners' sugar if desired.
