After graduating from the Normal School's Department of Household Arts in 1924, Ruth Graves Wakefield worked as a dietician and food lecturer. In 1930, she published Ruth Wakefield's Recipes: Tried and True, which went through 39 printings. One of her recipes was for the tollhouse chocolate crunch cookie, named for the Toll House Inn, a restaurant and boarding house she owned with her husband, Ken Wakefield. To this day, Nestlé prints both her recipe and the Toll House story on the back of its chocolate chip packages. In 1969, she donated her cookbook collection to the college.
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