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Oyster Cocktail in Green Peppers

Cut a cover off stem parts of six even-sized, sound green peppers, scoop out insides, remove seeds from covers as well as stems, and place in six small, deep oyster plates with shaved ice all around. Place fortyeight freshly opened small Bluepoint oysters in a bowl, add six drops Tabasco sauce, six tablespoons tomato catsup, a teaspoon Worcestershire sauce, half teaspoon freshly and very finely grated horseradish and two tablespoons Dumas sauce. Mix all well together, then evenly divide oysters in the six green peppers, place covers on and serve with a teaspoon on each plate.