Here's a Change From Old Stand-Bys: Cereal Cookies; So Tasty, Loiv in Cost rID you ever hear of a "cerealia?" No, it's not a breakfast food. It's the festival that the ancient Romans staged every year in honor of Ceres, Goddess God-dess of the Grains. You can have a cerealia of your own; a Cookie Cerealia, for when it comes to turning out those batches of cookies, cook-ies, there's nothing that adds so much taste and variety at such a low cost as the well-known morning morn-ing cereal. Nice part about making cereal cookies is that the cereal is already al-ready cooked and tested in the manufacturer's ovens. All you need do is mix it in according to directions. But nicer still are the gorgeous-tasting delicacies that you can produce from just ordinary, ordi-nary, every-day corn flakes and the like. Sort of a change from the old stand-bys, the sand-tarts and ginger snaps. Even the names of these cookies sound good: Bran Butterscotch Cookies, New Zealand Corn Flake Kisses, Mincemeat Hermits, Pep-pies, Pep-pies, and Peanut Butter Macaroons. Maca-roons. Happily, none of these call for expensive ingredients. Bran Butterscotch Cookies. 1 cup butter 1 cup all-bran 2 cups brown sugar 3 cups flour 1 egg 2 teaspoons baktng powder Cream butter; add sjjgar gradually gradu-ally and beat until light and fluffy. Add egg and beat well. Stir in all-bran. Sift flour with baking powder and work into first mixture, mix-ture, a small amount at a time. Knead and shape into rolls about IVz inches in diameter; wrap in waxed paper, covering ends so that dough will not dry out. Store in refrigerator until firm. Cut into thin slices and bake on ungreased cookie sheet in moderately hot oven (425 degrees F.) about 10 minutes. Yield: 7 dozen cookies (2 inches in diameter). Note: One tablespoon water or milk may be added to dough if it is difficult to shape into rolls. New Zealand Corn Flake Kisses. V2 cup butter 1 teaspoon baking 1 cup sugar powder 1 egg V2 teaspoon salt lU cups flour 1 cup finely cut dates 't cup corn flake crumbs Cream butter and sugar thoroughly; thor-oughly; add egg and beat until fluffy. Sift flour with baking powder pow-der and salt; add to first mixture along with dates. Mix well. Roll one teaspoon of mixture in corn flake crumbs and flatten down oni greased cookie sheet. Bake in slow oven (325 degrees F.) about 20 minutes. Remove from par, while warm. Yield: 3 dozen cookies (l3i inches in diameter). Mincemeat Hermits. cup butter l'a teaspoons cinna- l1, cups sugar mon 2 eggs 1 teaspoon cloves Vz cup milk l2 teaspoon mace 3,i cup all-bran li teaspoon nutmeg 3l,2 cups flour 1 teaspoon salt 2 teaspoons baking 1 cup mincemeat powder Blend butter and sugar thoroughly; thor-oughly; add egg and beat well. Add milk and all-bran. Sift flour with remaining dry ingredients and add to first mixture; mix well and chill. Roll dough to about inch thickness on lightly floured board and cut into rounds. Place teaspoonful of mincemeat on one round, cover with second and press edges together. Bake on greased baking sheet in moderately moderate-ly hot oven (400 degrees F.) for about 12 minutes. Yield: 45 cookies (2 inches in diameter), Peppies. 3,4 cup shortening 4 cups flour 1 cup sugar 'i teaspoon salt 2 eggs 1 teaspoon soda 1 cup molasses 1 teaspoon ginger 1 cup vitamin- 1 teaspoon cinnamon enriched wheat V2 cup sour cream flakes Blend shortening and sugar thoroughly. Add well beaten eggs, molasses and wheat flakes. Sift flour with salt, soda and spices; add alternately to first mixture with cream. Chill thoroughly. Roll to ys-inch thickness; cut and bake on greased baking sheet in moderate mod-erate oven (375 degrees F.) about 20 minutes. Yield: V-k dozen cookies (2 inches in diameter). Orange and Lemon Cookies. (Makes about 5 dozen cookies) 1 cup sugar 3la cups flour (sifted) 4 cup orange Juice 2 teaspoons baking ' cup lemon juice powder 1 teaspoon lemon V2 teaspoon salt peel (grated) V2 cup butter (melt-1 (melt-1 teaspoon orange ed) peel (grated) Mix sugar and fruit juices well. Add grated peel, dry ingredients and melted butter. Stir well. Doug should be firm enough to roll. Roll very thin and cut with fancy cutter cut-ter in various shapes. Bake on a greased sheet in a moderately hot oven (375 degrees) for about 10 minutes, or until lightly browned on the edges.