1/2 c. melted shortening
1 c. dark molasses
1/4 c. warm water

4 c. sifted flour
2 tbsp. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. ginger
1 tsp. allspice
Dash of salt

Mix together and make sure there are no lumps, wet spots or dry spots. Refrigerate for several hours. Roll out to 1/4 inch thick. Cut out shapes. Place on greased cookie sheet. Bake at 350 degrees for about 12 minutes. Cool and store in tin until ready to assemble.

ROYAL ICING:

1 lb. confectioners' sugar
3 tbsp. meringue powder
6 tbsp. warm water

2 c. confectioners' sugar
2 egg whites
1/2 tsp. cream of tartar

Mix well for about 8 to 10 minutes until icing forms stiff peaks. Keep covered with a damp cloth while using. Store in airtight container. Whip up before using again.