Dissolve the sugar in the water over a low heat, add the glucose or cream of tartar, bring to the boil quickly, and boil to a temperature of 237° F.
Pour on to an oiled or wetted slab, let it cool slightly (if worked when too hot it will grain), and work well with a palette knife, keeping the mass together as much as possible.
When the paste is sufficiently cool, knead well with the hands.
Wrap in paper and store in an airtight tin.
When required put into a basin over a saucepan containing sufficient hot water to come half-way up the sides of the basin.
Stir over a very low heat until icing has the consistency of thick cream.
Flavour and colour as required.
Allow to cool slightly before using.
FLAVOURINGS Chocolate: Add 5 dessertsp grated chocolate, or 2 dessertsp. cocoa, or to taste.
Coffee: Stir in 2 dessertsp. coffee essence or to taste.