Select a dozen smooth tomatoes of same size. Remove a round piece about an inch in diameter from the stem end of each. Remove the seeds and pulp, to leave a shell, and chop the pulp fine. Put into a saucepan four tablespoonfuls of butter and sauté in this half an onion chopped fine, then add a pint of chopped mushrooms and stir and cook until the moisture evaporates; now add the tomato pulp, half a cup of lean ham, cooked and chopped fine, half a cup of bread crumbs (stale not dried), a few leaves of sweet herbs, tied in a parsley branch, salt and pepper with broth or thickened sauce to moisten, stir and cook until thoroughly heated, then remove the parsley branch and fill the tomatoes. The mixture should not be too moist. Set the tomatoes in a baking pan, and sprinkle with grated cheese and buttered crumbs. Bake about half an hour in a moderate oven.