• Thoroughly blend 5 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ginger,2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1 teaspoon cloves.
• Melt 1 teaspoon solid white vegetable shortening in a large saucepan. Add 1 cup sugar, 1 1/4 cup unsulphured molasses and 2 large eggs; mix well. Cool, then gradually add the blended dry ingredients and mix well.
• Chill dough in refrigerator.

Frosting "Glue"

• Using electric mixer, beat the 3 tablespoons meringue powder, 6 tablespoons warm water, and 1/2 teaspoon cream of tartar, and water until slightly foamy.
• Gradually add 1 pound powdered sugar and beat at high speed 5-7 minutes. While you are working, keep a damp towel over the frosting bowl to keep it from drying.

Assembly:

• Cover the baking sheet with heavy aluminum foil and then spray it with Baker's Joy.
• Place your cookie sheet on a doubled bath towel to prevent it from sliding around on the counter top. It will also catch some of the floury mess.
• Roll out the chilled dough directly on the prepared cookie sheet. Make a ball of dough about the size of two fists and flatten it slightly with your hand into a rectangular shape. Using a rolling pin (preferably covered with a pastry stocking) and flour, as needed, roll the dough out to 1/8" thickness. Use two 1/8" dowels (available at hardware or craft stores) cut the length of the cookie sheet. Letting the ends of the rolling pin rest on dowels gives a more even thickness. That's important!
• Lay your pattern pieces on the rolled out dough. Allow about 1/2" margin around each piece to allow for expansion as it bakes. Using your thinnest knife with a sharp tip, cut around each pattern piece. Carefully remove the dough between the cut pieces and return it to your dough bowl. Remove the paper pattern. Make your largest pieces first, and since small pieces bake much faster than large ones, try to group pieces on each tray that are somewhat the same size.
• The KEY to successfully cutting out gingerbread is to keep the dough chilled as much as possible. Rolling out the dough and then putting it in the freezer for 30 minutes before you cut the pieces works well. Keep the unused dough in the refrigerator as much as possible. Working with 3 or 4 trays makes it easier to get a "system" going for rolling, cooling, cutting, baking, etc. If you still have trouble with the pattern pieces sticking to the dough, dust the bottom of the pattern lightly with flour before placing it on the dough.
• Preheat oven to 350 degrees. Bake large pieces about 14-18 minutes, and small pieces approximately 8-10 minutes.
• When you remove the tray from the oven, IMMEDIATELY place it back on your towel. Lay the paper pattern back on top of the gingerbread, and using your sharp knife, trim around the pattern piece again. The expansion during baking will cause it to be slightly larger and more irregular than the pattern. This trimming has to be done while the gingerbread is hot because it hardens as it cools. Believe me, this will save you from a lot of frustration when you begin to assemble your house.
• Once you have finished trimming, allow the gingerbread to cool for about 10 minutes and then remove from tray and lay it on a flat surface to finish cooling. If you have the time, put your pieces on flat trays and leave in the oven overnight with just the oven light on. This will help the drying process. I strongly suggest that you don't bake gingerbread on rainy, humid days. One of my first houses suffered a Prepare your base. I prefer a double layer of corrogated cardboard covered with white freezer paper (shiny side out). Foam board or cake plates will also work for small projects. Decide where you want to place the house on the base, considering how much space you want around each side for shrubs, trees, sidewalks, etc.