This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Or web decoration. Sugar boiled as above to the beginning of caramel, or, take 2 lbs. white sugar, 1/2 teaspoon cream tartar, 1 pt water, boil to the crack for white web, or to the beginning of caramel for yellow. Let it cool for 10 minutes, then place your ornamental piece with the stand and all on the floor, spread a newspaper to catch the waste threads. Have a bunch of wire with 8 or 10 ends or prongs, dip the wire prongs into the hot sugar, and as it drains off you will swing it around or across the ornamental piece to make a silky veil of fine threads till you have all the sugar used up. If not wanted that way, lay a broom on the table with the handle projecting over and swing the threads back and forth across the handle. When done run your hand under and cut the threads loose from the floor or paper and lay them in a bunch or skein where wanted. In this form spun sugar is used to represent water flowing in a cascade over rocks made of the honey-comb candy above mentioned, or flowing out of a dolphin's mouth.