Borders of Paste
These are made of fine puff-paste cut into handsome patterns, or wreaths of leaves or flowers. They are laid round the broad edge of the deep plate that contains a rich pudding, such as lemon, orange, almond, cocoa-nut, pine-apple, &c.; the dish being full down to the bottom and up to the top, and having no paste but the border round the edge. They must be baked in the dish on which they come to table, and not in tin or iron, as the pudding cannot be transferred. At handsome tables, a pudding baked with a paste under it (lining the dish,) is now seen but seldom.
Instead of wreaths, you may make a puff-paste border by laying a thick evenly cut band of paste round the flat rim of the dish, and notching it, forming with a penknife small squares about an inch wide, and turning one square up and one square down alternately, cheveux de frize fashion. Or you may make the squares near two inches wide and turn over one corner sharp, leaving the other flat. This looks pretty when baked, if the paste is very puff.