With an electric mixer, cream the butter and sugar until fluffy. Blend in the molasses, then beat in the eggs one at a time.
Add the cinnamon, ginger, salt, baking soda and HALF of the flour, and mix well. Add the remaining flour, 1 cup at a time, until the dough is shapeable.
Form the dough into four thick pancakes and layer them on waxed paper and refrigerate for at least one hour.
Preheat the oven to 350 degrees.
On a floured surface, roll the dough out to a 1/4-inch thickness. Cut out your shapes.
For the ends of the house, lay a pentagonal side of the cardboard frame on the dough and cut around it with the knife; repeat. You should have 4 rectangle cookie cutouts (2 sides and 2 roof pieces) as well as two pentagons (2 ends).
Place the dough on a greased cookie sheet, checking it against the pattern for accuracy. Bake the gingerbread for 10 to 15 minutes, or until lightly brown.
Cool thoroughly on a wire rack.
This will make enough for one gingerbread house, with plenty left over for gingerbread men and trees.
