Draw, singe and boil the chicken. When done and perfectly cold remove the skin and cut the meat into dice. If you want it very nice, use only the white meat; save the dark for croquettes. After you have cut it set it away in a cold place until wanted. Wash and cut the white parts of celery into pieces about a half inch long, throw them into a bowl of cold water and also set them away until wanted. To every pint of chicken allow two-thirds of a pint of celery and a cup and a half of mayonnaise dressing. When ready to serve, dry the celery and mix with the chicken; dust lightly with salt, white pepper or cayenne, then mix with it the mayonnaise. Serve on a cold dish garnished with white celery tips. One cup of white cream may be added to every 1/2 pint of mayonnaise when ready to use it. It makes the dressing lighter, with less of the oily flavor.