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Shrimps in Peppers

One quart of shelled shrimps; one dozen green bell peppers; one teacup of bread crumbs (grated); two tablespoons of butter; one teaspoon of mixed mustard one-fourth of a teaspoon of pepper; one-eighth of a teaspoon of celery seed; a dash of grated nutmeg; one egg; and some salt if the shrimps are not salty. Cream the butter by beating and then also beat into it the seasonings and egg. Then add the crumbs, mixing the ingredients well, and finally stirring in the shrimp. Cut off the stem ends or tops of the peppers, and remove the seeds and veins, and, while mixing the stuffing just described, soak the peppers in cold water for one-half an hour; then drain them and fill with the prepared stuffing. Set them in a pan, open side up and bake in a hot oven for twenty minutes.