Prepare and refrigerate gingerbread dough through step 2. Make patterns: From paper, draw and cut out a 7 1/2 by 5-inch rectangle; fold it in half lengthwise to make a 7 1/2 by 2 1/2-inch rectangle. Label one short edge "top" and other short edge "bottom". Along 7 1/2-inch cut edge, measure and mark a point 4 inches up from bottom. From that mark, draw and cut a diagonal line to top folded corner. Open pattern; label it "ends." Draw and cut out a 6 by 4-inch rectangle; label "sides." Draw and cut out a 6 by 5-inch rectangle; label "base." Draw and cut out a 6 3/4 by 4 1/2-inch rectangle; label "roof." Make frame: From cardboard, cut out 2 ends, 2 sides, and 2 roof pieces, and 1 base. Working from left to right, tape together an end, a side, an end, a side; stand up to make a box. Tape securely onto base. Preheat oven to 350 degrees. On a foil covered cookie sheet, roll out half of dough to make a 13 by 10-inch rectangle. Trace around patterns to cut out 2 side pieces and 2 roof pieces. Repeat with remaining dough to make 2 ends. From scraps, cut out doors and windows. Using knife, score gingerbread pieces to resemble wood shingles, bricks, or stone. Place doors and windows on gingerbread pieces; score to resemble doors and windows. Place gingerbread in oven still side by side on foil covered sheets. Bake 12 to 15 minutes, or until firm and golden brown. While still warm, measure against patterns and trim off excess caused by expansion during baking. Cool gingerbread on flat surface. Prepare royal frosting from meringue powder and powdered sugar using recipe on meringue powder container. Spread some royal frosting on cardboard frames. Press gingerbread end and side pieces onto frames. Tie a piece of yarn, string, or ribbon around house to hold gingerbread in place until secure. Pipe some frosting along top edges of sides to attach roof. Press roof pieces into place; prop with cans or small boxes. Set aside at least 30 minutes. When gingerbread is securely fastened, remove yarn. Spoon some frosting into decorating bag fitted with 1/4-inch wide round or star tip. Pipe a border at all corners of buildings and under eaves of house. Frost roof. Decorate with frosting, candy, dried fruit, or nuts. Set aside several hours or overnight to dry. Display on cotton batting surrounded by artificial trees. Notes: Recipe courtesy of Joanne Hayes, 365 Great Brownies and Cookies Recipe by: Cooking live Show #9025 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" on Dec 19, 1997