Corned beef is in the stores this week. This makes wonderful sandwiches on rye bread with mustard: FAKE PASTRAMI: Simmer a piece of corned beef in water with a couple of tablespoons of mixed pickling spice, for two hours. Wash the spices off it under running water. Put in baking dish and dry with paper towels. Stud generously with whole cloves. Mix dark brown sugar with just enough mustard to moisten and schmear all over the corned beef. Bake for 20-30 minutes to glaze. Then and while cooling, keep spooning the goo over the meat. Chill before slicing.