I entered the Tuskegee Institute in December, 1894, and was assigned, after examination, to the Junior class, the first class of the normal department. I remained at Tuskegee during the following summer and worked in the students' dining-room as a waitress. The next year I was compelled to enter the night-school so as to help lighten my mother's burden. I knew nothing of the science of foods; nothing at all, at that time, of anything that indicated that cooking is a real science. None but girls of the Senior class were then permitted to take cooking lessons, but I was often able to provide some excuse for visiting the very small and incompletely furnished room used for that purpose. I picked up much useful information in that way. When I reached the A Middle class, next to the Senior class, the young women of that class were permitted to take cooking lessons. Now I was to learn cooking. I had long desired the opportunity, and the chance had come at last. The study of foods was among the first lessons brought to my attention. While anxious to know all that was to be taught, I could never see the reasons for knowing. I wanted to cook food, and that, with me, was the end. I began to study chemistry in the academic department, and when it was applied in my cooking lessons my eyes were opened. I now saw much that I had not dreamed of. A cooking teacher, a noted expert from Wisconsin, came to the school about that time and lectured not only to the cooking classes, but to the young women teachers, and to the married women of the Institute families. I was especially detailed to work with her, and was put to working out a diet for the students' boarding department. This instruction, with that of my regular instructor, convinced me that here was a real profession. I continued until the end of my school days to carry, along with all of my academic work, progressive work in cooking. I had made such progress that when I came to graduate, Mrs. Washington, who is in charge of the industries for girls, offered me a vacancy in the cooking division. I did not feel that I was adequate to the requirements of the place, and so remarked to Mrs. Washington and my instructor. They recommended that I spend the summer at the Chautauqua Summer School, New York. I prepared to go immediately following the Tuskegee commencement exercises. A scholarship was secured for me. Domestic science teachers of proved efficiency are in charge there. They were pleased with what I had already been able to accomplish. My work was with the classes taking courses in chemistry, physiology, bacteriology, management of classes, and cooking demonstration. At the end of the summer I felt stronger than ever, and returned to Tuskegee in the fall with real enthusiasm. I first began my work in the little room in which I had been taught. Another academic class of girls had now been admitted to the cooking classes, the three upper ones.