Gingerbread House

2 3/4 c sifted flour                   

1 t salt                                                                                                                      

1/3 c packed brown sugar
3 t baking powder
1 t cinnamon
1 t ginger
1/8 t cloves
2/3 c molasses 
1 egg
1 c oil

Mix thoroughly and chill several hours (overnight or longer).  Roll dough on oiled piece of foil.  Place on cookie sheet and bake at 300 for 20-30 minutes.  Place patter on hot bread and cut immediately.  Lift out carefully and cool on cake rack.  The gingerbread should be very hard when cool.  (If necessary, the pieces can be laid back on the cookie sheet and placed in oven for 5 or 10 minutes.)  The roof will break off if dough isn't thoroughly baked--Don't overcook.

ROYAL FROSTING

3 egg whites

1/2 t cream of tarter

1 lb powdered sugar

Beat thoroughly in bowl until icing stands in peaks, then keep the bowl covered at all times with damp cloth, as the icing quickly dries and becomes hard. (You may need to add quite a bit more sugar to get it thick.)