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Apple Dumplings, Hard Sauce

Prepare a pie paste. Roll it on a lightly floured table to the thickness of one-fifth inch. Cut out six pieces, each three inches square. Peel and core six small apples, lay each apple right side up on top of each piece of paste in the centre. Fill the hollow from which the core has been scooped with granulated sugar, mixed with half teaspoon ground cinnamon, then fold up the corners of the paste on top of each apple so as to entirely close them. Cut from the remaining paste six round pieces about one inch in diameter; arrange each piece on top of each apple. With a small pastry brush gently moisten the tops, edges and sides with a beaten egg. Lay them on a baking pan and set in a moderate oven to bake for thirty-five minutes. Remove, dress on a dish and serve with a hard sauce separately.