Beat the yolks and whites of the eggs separately; mix them together and add the salt, sugar, and one half the milk; stir in the flour, making a smooth paste; then add the rest of the milk, and lastly the oil; beat well and let it stand an hour or more before using. Bake on a hot griddle in large or small cakes as desired; spread each cake with butter and a little jam or jelly, then roll them, sprinkle with sugar, and serve at once. Any pancake batter can be used. Those made of rice or hominy are good. The batter can be made of a consistency for thick or thin cakes by using more or less milk. Currant or tart jelly is better to use than a sweet preserve.